Mulberry Honey Popsicles

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If you’ve got mulberries, don’t let them go to waste. These mulberry honey popsicles are ridiculously easy, naturally sweet, and taste like a frozen jammy lemonade. They’re made with just mulberries, lemon juice, and honey—blended together and poured into molds. That’s it! The hardest part is waiting for them to freeze.

💛 Why I Love This Recipe

I started making these when my neighbor dropped off a huge basket of fresh mulberries. I didn’t want to bake, and it was hot out—so popsicles it was. And wow, these turned out so good I now keep a batch in the freezer at all times.

Only 3 ingredients—no extras, no fuss
Great way to use fresh or frozen mulberries
Naturally sweet with a lemony zing
No artificial anything
The color is stunning and so fun to serve

🍽 Makes: 6 popsicles

Prep Time: 5 minutes
Freeze Time: 4–6 hours
Total Time: About 6 hours

🧾 What You’ll Need

2 cups mulberries (fresh or thawed frozen)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons honey

2 cups mulberries (fresh or thawed frozen) in a small white bowl, 2 tablespoons lemon juice in a clear shallow plate, and 2 tablespoons honey in a small glass dish

⚖️ Macros (Per Popsicle, Approximate)

Calories: 45
Protein: 0.5g
Fat: 0g
Carbs: 11g
Fiber: 1.5g
Sugar: 9g (mostly natural from fruit and honey)

🔬 Why This Recipe Works (Quick Science)

Mulberries have a ton of natural juice and fiber, which blend down into a thick, vibrant purée. The lemon juice brightens up the berry flavor and helps preserve the color, while honey adds just the right balance of sweetness without overpowering. Blending everything smooth means the pops freeze evenly and aren’t icy or gritty.

❌ Common Mistakes

Not blending long enough: You want a smooth purée, especially if your mulberries have seeds.
Skipping the lemon juice: It’s key for flavor and keeping the color vibrant.
Adding too much honey: It can overpower the berries—2 tablespoons is just right.
Not filling molds evenly: Uneven pops can break or freeze lopsided.

🍴 What to Serve With

Iced tea or lemonade
A light fruit salad
Vanilla yogurt for dipping
Crushed and swirled into a smoothie bowl
Served with a small cookie or biscotti for a snack plate

❓ FAQ

Can I use frozen mulberries?
Yes! Just thaw them first so they blend smoothly.

Can I strain out the seeds?
Sure—just blend, then strain through a fine mesh sieve before pouring into molds.

Do I need popsicle molds?
Nope! You can use small paper cups and popsicle sticks if needed.

How long do they last in the freezer?
Up to 1 month in a sealed bag or container.

👩‍🍳 How to Make Mulberry Honey Popsicles

Step 1: Blend the ingredients

Add mulberries, lemon juice, and honey to a blender. Blend until completely smooth and pourable.

mulberries, fresh lemon juice, and honey blending into a deep purple smooth purée inside a clear blender cup, texture glossy and thick

Step 2: Pour into molds

Carefully pour the blended mixture into popsicle molds, filling each one nearly to the top

Step 3: Insert sticks and freeze

Add popsicle sticks into the center of each mold and place in the freezer for 4–6 hours or until solid.

filled popsicle molds with sticks placed upright in the center, mixture vibrant purple and even, being slid into the freezer drawer

Step 4: Unmold and serve

Run the molds under warm water for a few seconds to release the popsicles. Serve immediately.

mulberry honey popsicles freshly removed from the molds, deep purple color with smooth glossy surface, served

🧊 Leftovers & Storage

Store any extra popsicles in a freezer-safe bag or container for up to 1 month. Just make sure they’re well sealed so they don’t get icy. They’re best eaten straight from the freezer—no thawing needed!

✨ That’s It!

These mulberry honey popsicles are everything I want in a summer treat—fruity, light, and just sweet enough. Try them out and let me know what you think… or what fruit you use next!