Food Recipes Spicy Maple Lemonade Pops Be the first to rate & review! A cool glass of lemonade is something we start craving right around Memorial Day. We like to sweeten ours with maple syrup because there’s no simple-syrup making necessary, and we like the flavor. But to really cool ourselves off we added a pinch of cayenne to the mix, having once heard that eating spicy foods on hot days can cool you off. (We think it has something to do with inducing a sweat.) Sure, you could just pour this mixture over ice, but we went one step further and froze it into uber-refreshing ice pops you can enjoy all summer long. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on July 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Yield: 10 Ingredients 1 ½ cups water 1 ¼ cups lemon juice 1 cup maple syrup ¼ teaspoon cayenne pepper (optional) 10 - 20 fresh red chiles such as Thai bird or Serrano Directions 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. Rate it Print