Thinly sliced lemons ¼-inch thick and remove any seeds. A mandolin makes this easier.
Set a medium-sized bowl of ice water aside. Bring 2 cups of water in a medium saucepan to boil. Add lemon slices and boil for one minute. Remove slices from boiling water carefully with a tong and place in ice water for a couple of minutes, then drain.
Combine sugar and remaining water in a medium saucepan on medium heat and stir until the sugar has dissolved and the mixture starts boiling. Reduce the heat slightly.
Add lemon slices in a single layer. Simmer for about an hour, occasionally stirring, until rinds are translucent. Remove lemon slices with a tong or slotted spoon. Cool on a wire rack with parchment underneath, placed over a baking sheet, to catch excess syrup.
Let lemon slices dry for 24 hours minimum, uncovered. Roll them in organic cane sugar to make candied lemons if you wish. Store them in the fridge for up to a month. Garnish desserts or beverages with them.
To make the Vegan Blueberry Coconut Popsicles
Heat up a small to medium saucepan on medium heat. Place blueberries and maple syrup in saucepan. Cook for approximately 15 minutes, stirring occasionally, reducing heat to low or low-medium to simmer, until blueberries start to break down and release their juices. Gently mash the blueberries with your wooden spoon or spatula. Set aside to cool.
Place concentrated lemon simple syrup, water, dried culinary lavender, and lemon rind in small saucepan. Cook for medium to low heat, gently simmering, for approximately 10 minutes. Let cool briefly. Strain the mixture through a sieve and discard the lavender. Let sit until completely cool. If using agave syrup, add zest and juice from one lemon.
In a bowl, mix the lemon-lavender syrup, yogurt, and coconut milk. Spoon yogurt mixture into the popsicle molds, then blueberry mixture, and finish with yogurt mixture as the top layer. Freeze for 2 hours, then put popsicle sticks in. Freeze for another 4 hours or overnight.
Notes
Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder; otherwise, they will not be secure and fall out.
To get swirls in the popsicles: after pouring the fruit and yogurt mixtures into the popsicle molds, dip a butter knife or wooden stick in each mold and gently move it back and forth to get the desired effect before you pop them in the freezer.
Meyer lemon concentrated simple syrup is wonderful in this recipe. You can use any citrus-infused simple syrup you like; regular lemons work well.
Run the popsicle molds under warm to hot water for approximately 30 to 60 seconds, check frequently. Repeat, and twist gently, until the popsicle comes out.
The concentrated lemon syrup is perfect for sweetening homemade popsicles and other treats, for brushing onto cake, or enjoying as a thick simple syrup in cocktails as a honey alternative. Refrigerate for up to one month.