Homemade Orange Popsicles Recipe

I’m sharing Homemade Frozen Treats made with fresh orange juice, orange zest, and a touch of sweetness that serve about six and take roughly 15 minutes to prepare plus freezing time.

I still can’t believe how simple these Homemade Orange Popsicles turned out. Using just medium oranges and a bit of fresh orange zest gives them a bright, slightly pulpy personality that feels honest and unexpected.

I made them on a whim and they became my go to when I wanted a quick, real-fruit chill out, not the fake stuff from the store. There’s something about a Frozen Orange pop that wakes up your taste buds, and these feel like proper Homemade Frozen Treats — grown up but totally nostalgic.

Try one and you might actually question why you ever bought them pre-made.

Ingredients

• Fresh orange juice: Bright vitamin C source, natural sugars and some fiber if pulp remains
• Orange zest: Concentrated orange oils intense aroma adds bitter notes and citrus brightness
• Granulated sugar: Pure carbohydrate, boosts sweetness quickly, adds calories with no fiber
• Honey or syrup: Honey brings floral depth, syrup blends smoothly, both raise sweetness and calories
• Lemon juice: Adds tartness and acidity, balances sweetness, helps preserve fresh flavor
• Pinch of salt: Tiny salt amount enhances sweetness and citrus notes, makes flavors pop
• Pulp (optional): Pulp keeps more fiber and body, makes popsicles slightly chewier and rustic

Ingredient Quantities

• About 6 medium oranges to yield about 2 1/2 cups (600 ml) fresh orange juice
• 1 teaspoon fresh orange zest
• 2 to 3 tablespoons granulated sugar or 2 tablespoons honey or simple syrup, adjust to taste
• 1 tablespoon freshly squeezed lemon juice optional
• A pinch of salt

How to Make this

1. Zest one of the oranges first to get about 1 teaspoon of fresh zest, then juice about 6 medium oranges until you have roughly 2 1/2 cups (600 ml) fresh orange juice.

2. Taste the juice, then add 2 to 3 tablespoons granulated sugar or 2 tablespoons honey or an equal amount of simple syrup, and 1 tablespoon freshly squeezed lemon juice if you want a little brightness. Add a pinch of salt.

3. If you used granulated sugar, warm a couple tablespoons of the orange juice in a small saucepan or microwave for 10 to 15 seconds and stir the sugar in until it dissolves. If using honey, warm it slightly so it mixes easier. Let the mixture cool a bit.

4. Combine the sweetened orange juice, the rest of the juice, the orange zest, and the pinch of salt in a bowl or pitcher, stir well and taste. Adjust sweetness if needed, dont be shy to tweak it.

5. Optional step: if you want smooth, seedless popsicles strain the mixture through a fine mesh sieve to remove pulp and any stray seeds. If you like a pulpy, rustic texture keep it as is.

6. Pour the mixture into popsicle molds, leave a little headroom at the top for expansion.

7. If your molds come without stick holders freeze fully for 4 to 6 hours or overnight. If they need sticks to stand straight, freeze for about 30 to 45 minutes until the edges start to set, then insert sticks and continue freezing until solid.

8. To unmold run the outside of the molds under warm tap water for 10 to 20 seconds, wiggle the sticks and pull gently. Don’t soak them or theyll get watery.

9. Store leftover popsicles in a freezer bag or airtight container for up to 2 weeks, but theyre best eaten within a few days for brightest flavor.

Equipment Needed

1. Microplane or citrus zester
2. Citrus juicer or hand reamer
3. Measuring cups and measuring spoons
4. Small saucepan or microwave-safe bowl
5. Heatproof spoon or small whisk
6. Pitcher or large mixing bowl
7. Fine-mesh sieve (optional, for seedless)
8. Popsicle molds (with lids if available)
9. Popsicle sticks (if molds don’t include them)
10. Freezer-safe bag or airtight container for storage

FAQ

Homemade Orange Popsicles Recipe Substitutions and Variations

• For about 2 1/2 cups fresh orange juice: use 2 1/2 cups 100% store bought orange juice (not from concentrate) or 2 1/2 cups mandarin or tangerine juice for a sweeter, more floral pop. If you only have frozen concentrate reconstitute according to the label to equal 2 1/2 cups.
• For 1 teaspoon orange zest: use 1/4 teaspoon orange extract or 1 teaspoon lemon zest if you want a slightly tangier note. If you cant get zest, finely grate a thin strip of orange peel and use about 1/2 teaspoon.
• For 2 to 3 tablespoons granulated sugar or 2 tablespoons honey or simple syrup: swap in 2 tablespoons to 3 tablespoons maple syrup or agave nectar (same sweetness), or use 2 to 3 tablespoons coconut sugar if you prefer a less processed granulated option.
• For 1 tablespoon lemon juice optional: use 1 tablespoon lime juice for similar acidity, or 1 tablespoon white grape juice for gentle brightening, or just omit it and add a tiny extra pinch of salt to bring out the orange flavor.

Pro Tips

1) Zest first, then juice — the oils in the zest give way fast so do it before you squeeze. Use a microplane for the zest and dont grate the white pith or itll get bitter. Roll the oranges on the counter with your palm first to loosen the juice, you’ll get more out of each fruit.

2) Make a quick simple syrup or dissolve sugar into a couple tablespoons of warm juice, superfine sugar works too. This keeps the popsicles from feeling gritty and helps the sweetness blend evenly, also a little invert sugar like honey or corn syrup will cut down on icy crystals.

3) If you hate that hard, rocklike texture try adding a binder for creaminess — 1 tablespoon of corn syrup or 2 tablespoons of yogurt or mashed banana per batch softens the freeze and gives a nicer mouthfeel. If these are for adults only, a tablespoon of vodka will keep them softer too, but dont use alcohol if kids will eat them.

4) Freeze smart and store smart: leave a tiny headspace in molds so they can expand, and if your molds need sticks, let the edges set a bit before inserting so sticks stay straight. Unmold by running the outside under warm tap water for a few seconds, dont soak them or they’ll get watery, and keep finished pops in an airtight bag or container with parchment between layers so they dont stick together.