1/2 cup coconut sugar 31/2 cups filtered water
1/4 cup dried elderflower or 1/2 cup fresh
1⁄2 cup fresh lemon juice
1 tablespoon lemon zest
Place the sugar and 1/2 cup of the water in a small saucepan. Gently heat and whisk until the sugar has dissolved. Allow to cool. Meanwhile, put the remaining 3 cups of water, the elderflower, lemon juice and lemon zest into a large jar. Use only the blossoms as the stems, stalks, twigs and leaves are toxic. Add the sugar water. Refrigerate for 24 hours and then strain. Discard the zest and elderflower. Pour the infused liquid into ice pop molds and freeze for at least 6 hours.
Makes 6 to 8 pops
Note: Add 1/2 cup roughly chopped herbs, such as mint, lemon balm/verbena or sorrel, into the molds before freezing.