Orange Ice Popsicle

Fresh orange juice contains a lot of water so freezing it on its own often creates large ice crystals. The easiest way to avoid this is to use a little simple syrup instead of plain sugar, strain out the coarse pulp, chill the mixture before freezing and place the moulds in the coldest part of your freezer. These simple steps help create a smoother texture while keeping the fresh orange flavour.

You could do but freshly squeezed orange juice will always give the best flavour and brightest colour. If you're using shop bought juice, choose a good quality not from concentrate variety with no added flavours. It will still make delicious ice pops although the fresh citrus taste won't be quite as vibrant. We've experimented with many different batches of these and even the kids in our family can taste the difference when it's made using fresh fruit.

Most orange popsicles need around 6 to 8 hours to freeze completely, although leaving them overnight is the easiest option. The exact time depends on the size of your moulds and how cold your freezer is. You'll know they're ready when they feel completely firm all the way through.

Run the outside of the mould under cool tap water for about 10 to 20 seconds. Then gently pull on the stick while giving the mould a slight wiggle. If it doesn't release straight away, give it another few seconds under the water instead of forcing it. Using hot water can melt the outside too quickly, so cool water works best.

You can if you like but they won't have the same smooth texture. Sugar doesn't just add sweetness it also helps keep the ice pops from freezing into a solid block of ice. If you reduce or leave out the sugar, expect a firmer and icier result. If your oranges are naturally very sweet, you can always reduce the sugar slightly while still keeping a pleasant texture.