This Lemon Drops recipe one of the simplest, healthiest and most delicious treats I make. Seeing as many of you have told me that you have an abundance of lemons from your backyard trees, I thought now would be a good time to share it.
So much of my passion for food and cooking comes from growing, picking and cooking food with my nana. Even into adulthood, my Saturday routine was to finish consulting in my Naturopathic clinic by mid-day and drive straight to my Nans for lunch. In winter, we’d bunker down and watch the footy. In summer, we’d sit out back in the sun or we’d do a bit of gardening.
One very strong memory I hold dear was helping my Nan pot a new lemon tree, not too long before she passed away. To this day, my Nans’ lemon tree lives on in my mums little courtyard, its fruit as abundant as always. Mum actually tried to graft it so I too could have a little piece of Nans’ tree (sadly it didn’t work out). Maybe this is why I just love lemons!
Health benefits
Lemons are a vitamin C and antioxidant rich fruit and a concentrated source of nourishment. For more about the health benefits of lemons (plus recipes using lemons) click here. Coconut oil is a delicious, immune supportive and healing fat that I’ve raved about here. By using natural sweeteners like honey or maple syrup, you can enjoy a delicious treat without the refined sugars.
Ingredients
To make these zesty lemon drops, you’ll need semi-solid coconut oil, the juice and zest of 1 small lemon (approximately ¼ cup), and 1-2 tablespoons of rice malt syrup, honey, or maple syrup to add just the right amount of sweetness.
How to make Lemon Drops
Start by mixing the coconut oil, lemon juice, lemon zest, and sweetener in a blender or food processor until you achieve a thick, icing-like consistency. If you’re using a Thermomix, blend for 30 seconds on speed 4. Pour the mixture into a silicone mold or a small tray lined with baking paper; you can even pipe it for a fun presentation. Place it in the freezer for about 15 minutes, or until firm, then pop them out or cut into cubes.
Serving suggestions and how to store
Enjoy these lemon drops straight from the freezer whenever you need a refreshing pick-me-up. They’re perfect as a post-workout snack or a yummy sweet treat. Store them in an airtight container in the freezer to keep them firm and ready to enjoy whenever you like.
Vary this to suit your dietary needs
You can easily customise these lemon drops to fit your dietary preferences. For a fructose-friendly option, opt for rice malt syrup as your sweetener. If you’re looking for a vegan treat, both rice malt syrup and maple syrup work perfectly as substitutes for honey. Feel free to experiment with different citrus fruits for a fun twist on flavor!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Ingredients
- 105 g coconut oil (½ cup) semi-solid is best (pop in the fridge or warm for a few minutes if you need to)
- 1 small lemon/s (approx. ¼ cup of juice) and zest
- 1-2 tbsp rice malt syrup, honey or maple syrup
Method
- Mix the ingredients together in a blender or food processor until well combined and thick (like icing sugar). If using a Thermomix, mix 30 seconds, speed 4.
- Pour into a silicone mould or a small tray (lined with baking paper). You could also pipe this if you'd like to get creative.
- Pop into the freezer for 15 minutes or so, until set firm.
- Push from the mould or cut into cubes.
Store
- Store and eat straight from the freezer. Try to stop at one.
Variations
Fructose-friendly
Choose rice malt syrup as your sweetener.Vegan
Choose rice malt or maple syrup as your sweetener.I'd love to hear how you like this super simple treat. Post a comment below.
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Pania says
Hi Georgia, do you have a swap out for the coconut oil at all please?
Georgia Harding says
Sorry not in this one Pania, it really needs coconut oil specifically G x