Save My neighbor handed me a bottle of homemade blackcurrant juice one July afternoon, insisting I do something special with it before the heat made everything sticky indoors. I'd never worked with blackcurrants before—their tartness caught me off guard, but something about that bold, almost tart-berry flavor made me think of frozen treats rather than jam. That evening, I stirred sugar into a pot while the kitchen filled with this deep purple steam, and suddenly popsicles seemed like the obvious answer.
I made these for my daughter's birthday party, and the kids demolished them faster than I could unmold them from the ice. What surprised me was watching the blackcurrant juice stain their tongues purple—they looked like they'd been plotting something deliciously mischievous together, and somehow that made the afternoon feel less like a catered event and more like an actual celebration.
Ingredients
- Blackcurrant juice (unsweetened, fresh or bottled): This is your star ingredient, and unsweetened matters because you're controlling the sweetness yourself; if you find concentrated juice at a specialty store, it's even more vibrant and tart.
- Granulated sugar: Dissolves clean and won't leave grittiness in your popsicles, though honey or agave work beautifully if you prefer.
- Lemon juice (freshly squeezed): Brightens the deep berry flavor and keeps the sweetness from feeling one-dimensional.
- Whole blackcurrants (fresh or frozen, optional): These little berries catch in the popsicles like tiny flavor bombs and add a pleasing texture surprise.
Instructions
- Warm the juice and sugar together:
- Pour the blackcurrant juice and sugar into a small saucepan and set it over medium heat, stirring gently until the sugar grains disappear completely, which takes about three to five minutes. Watch for tiny bubbles around the edges but don't let it actually boil, or the flavor becomes muted and flat.
- Cool and brighten with lemon:
- Remove the pan from heat and stir in your fresh lemon juice, which will hiss slightly and smell incredible. Let everything come down to room temperature—this prevents the molds from cracking and gives you time to think about what you're doing next.
- Layer in the texture (if you're using it):
- If you grabbed those whole blackcurrants, divide them evenly among your popsicle molds, dropping a few into each one. They'll float and settle as you pour, creating little pockets of intense flavor.
- Fill the molds:
- Pour your cooled mixture carefully into each mold, leaving about a quarter-inch of space at the top because frozen things expand and you don't want purple juice pushing out onto your freezer shelf. Pour slowly so you don't accidentally knock the berries out of position.
- Insert sticks and freeze:
- Slide the popsicle sticks into the center of each mold and place the whole thing in the freezer for at least four hours, though overnight is even better. You'll know they're ready when they feel rock-solid and don't give at all when you press them gently.
- Release from the molds:
- Run the outside of each mold under warm water for just a few seconds—this creates a tiny bit of separation between the ice and the plastic. Gently pull the stick and the popsicle should slide out smoothly without any wrestling.
Save There's something quietly satisfying about pulling a homemade popsicle from the mold, watching the purple ice catch the light, and knowing exactly what's inside. My kids now request these every summer, and I've started making them in batches, which tells me something about food: when it tastes like care and tastes like summer at the same time, people want more.
Adjusting the Sweetness
Blackcurrants lean tart, and that tartness is part of their charm, but sweetness preference varies wildly. I've made these with as little as one-third cup of sugar for people who love that pucker-your-face intensity, and with honey for a more rounded sweetness that feels almost creamy. The lemon juice acts as a bridge—it keeps the drink from tasting flat no matter which direction you go with the sugar, so don't skip it.
Texture and Flavor Variations
Once you've made these once, you'll start seeing opportunities to play. A few mint leaves frozen into the mix add coolness without changing the core flavor, and I've seen people layer different juices in the same mold for a striped effect, though that takes patience and precision. Sparkling water can replace half the juice if you want them less intensely flavored, and if you have access to blackcurrant syrup rather than juice, you can dilute it to your preferred strength and skip the sugar entirely.
Storing and Serving Ideas
These keep in the freezer for at least two weeks if you wrap them in plastic wrap or slide them into a bag—though honestly they rarely last that long. On truly hot afternoons, I've dunked these into sparkling water or ginger ale for an unexpected float situation that my guests absolutely did not expect but entirely approved of. Here are a few final thoughts to keep in mind:
- If your juice is particularly thin or watery, reduce it on the stove before making popsicles so the flavor stays bold when frozen.
- Store-bought blackcurrant juice varies in quality, so taste yours before committing—some brands are more authentic than others.
- Blackcurrants freeze beautifully, so making these during peak season and storing them is a way of holding onto summer when the weather turns.
Save Homemade popsicles are one of those small victories in the kitchen that feel disproportionately rewarding—you barely lift a finger, and people think you've done something remarkable. Make these once and you'll understand why.
Recipe Questions & Answers
- → Can I use fresh blackcurrants instead of juice?
Yes, you can puree fresh or frozen blackcurrants and strain them to make your own juice. Simmer 2 cups of berries with 1/4 cup water until soft, then press through a fine-mesh sieve. You may need to adjust sugar slightly depending on the natural sweetness of your berries.
- → How long do these last in the freezer?
These popsicles keep well for up to 2-3 months in the freezer when stored in airtight molds or wrapped individually in plastic wrap. For best texture and flavor, enjoy within the first month.
- → What other sweeteners work well?
Honey, agave syrup, or maple syrup make excellent natural alternatives to granulated sugar. Honey adds floral notes that complement black currant beautifully. Start with 1/3 cup and adjust to taste since liquid sweeteners may dissolve differently.
- → Why add lemon juice?
Lemon juice brightens the natural tartness of black currants and helps balance the sweetness. It also enhances the deep purple color and adds a refreshing citrus note that makes the frozen treat more complex and satisfying.
- → Do I need to heat the mixture?
Gentle heating ensures the sugar dissolves completely and blends evenly into the juice. This step takes just 3-5 minutes and prevents grainy texture in the finished popsicles. Avoid boiling to preserve fresh flavor and prevent any cloudiness.
- → What if I don't have popsicle molds?
Small paper cups, ice cube trays, or even yogurt containers work as makeshift molds. Add sticks after 2 hours of freezing when the mixture is partially set. For removal, let sit at room temperature for 2-3 minutes or briefly run under warm water.