150g caster sugar
¼ teaspoon xanthan powder or 2 scant teaspoons cornflour
350ml water
juice of ½ lemon
¼ teaspoon salt

When making homemade popsicles you want at least 25-30% sugar content to help lower the freezing point and make a smoother texture. The next secret is acidity and salt to help accentuate flavours – when frozen, flavours are reduced so acidity, salt and over-ripe fruit help achieve a deeper flavour. Lastly, we need starch to help stop the liquids and fruit solids from separating while chilling and freezing. You can use this base recipe for all the following recipes.

View the recipe collection here


1.Combine the sugar with xanthan powder or cornflour and mix thoroughly.
2.Put the water, lemon juice and salt into a pot and add the sugar mix.
3.Mix thoroughly to incorporate the sugar and bring to a simmer over a medium heat until it is dissolved.
4.Remove from the heat and cool to room temperature.
5.After infusing with your chosen flavours, refrigerate before pouring into the moulds.
6.The faster the popsicle freezes once in the freezer, the smaller the ice crystals will be when fully frozen, and they have a better, smoother texture.

Food styling, recipes & photography David Neville