Makes 4

These popsicles are full of lemon flavour. I’ve added rosemary, but you could equally use mint or fennel fronds. For a grown-up version, meanwhile, try adding a splash of gin or vodka (but not too much, because alcohol doesn’t freeze at the temperature of a domestic freezer). Specialist kitchen shops sell proper wooden lolly sticks, but if you can’t find them, simply use a plastic teaspoon as your stick. Use whatever shape moulds you can find, but never use glass moulds: water expands as it freezes and the glass can shatter.

4 lemons
50g caster sugar
500ml water
4 sprigs rosemary
125ml gin or vodka (optional)

1 Cut the lemons in half and squeeze out the juice. Place the juice in a small, covered bowl in the fridge.

2 Put the lemon skins and sugar into a large heat-proof bowl. Bring the water to the boil and pour over the lemons. Stir to dissolve the sugar. Cover with a clean cloth and leave to infuse for 6 hours or overnight.

3 Strain the lemon solution and lemon juice through a fine sieve into a jug. Cover and place in the fridge to cool for half an hour.

4 Mix in the gin or vodka if you’re using it and divide between four moulds or plastic cups. Place a sprig of rosemary in the centre of each lolly.

5 Place in the freezer for 1-1½ hours until just about to freeze. Place the stick or spoon in the centre of each lolly and leave for a further hour until completely frozen.

6 To serve, allow the lollies to stand at room temperature for 5 minutes before removing the mould or cup.

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