How to Make It
Whisk water, lemon juice, maple syrup, and cayenne, if using, until syrup dissolves. Divide chiles among ten 3-oz ice pop molds and top with lemon mixture.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and keep in the freezer until just before serving.