When the cold weather begins to fade and the ground begins to thaw, it's time to start thinking Spring. Strawberries are starting to appear in farmers markets, ramps, sweet peas and favas too, just a few of the seasonal veggies that reminds us Spring has sprung, or at least is on the way. 

Not too long ago I discovered one of LA's lesser known foodie gems, the Pop Shop, artisanal ice pops made from seasonal farmers market ingredients in super fun flavors like spiced cider, watermelon lime, orange blossom, persimmon pudding, among many more. As the seasons change, obviously so do the flavors. While the pops are sold around LA in specialty shops and farmers markets, they can also be ordered online via The Pop Shop Online. Lately founder Emily Zaiden has been producing many citrus-based frozen treats like pomegranate orange rose, kiwi clementine, meyer lemon ginger, including other newbies pineapple basil, chili chocolate, and strawberry balsamic. YUM! She has been kind enough to share her quick and easy recipe for Ginger-Lemon pops, glance down below for instructions. About $2/per pop.

Ginger-Lemon Popsicles

Makes 15 pops depending on mold size

3/4 cup fresh-squeezed lemon juice
2/3 cup granulated sugar
3 1/2 cup water 

Pour all the ingredients blender and purée 30 seconds. Strain through a fine sieve into a bowl or small pitcher, pressing hard on the solids.  Chill, then pour into molds and freeze.  Add sticks once half frozen, then continue to freeze until solid.