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Glace à l'eau (ice pop): photo of the dish
Illustrative photo: Daky Egbert — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Glace à l'eau (ice pop)

A fruity frozen lolly made from juice and water, frozen in a mould. Very popular in the United States in summer, it is light, refreshing and loved by children.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Mix the fruit juice, water and sugar until fully dissolved.
  2. Add the lime juice and taste to adjust the sweetness.
  3. Optionally place a few pieces of fruit at the bottom of the moulds.
  4. Pour the mixture into the ice pop moulds, leaving a little space at the top.
  5. Insert the sticks and freeze for at least 6 hours.
  6. To unmould, run the mould under lukewarm water for about ten seconds.

Variations and tips

Creamy version. Replace the water with coconut milk for a creamier texture.

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Original Ecomely recipe.