#LunchWithLo Episode 15: Infused Peach Lemonade Pops

August 16, 2019

I am coming to you with my tail between my legs because this week's episode is a big fail. I attempted to make infused peach lemonade pops with some deliciously ripe Colorado Peaches. And while I technically did get the peach lemonade part down, it was the infusion that went awry. 

My first mistake was decarbing my wax on parchment paper and not a silicone baking cup. 

My second mistake was waiting too long to get the warm wax into my recipe and not diluting it in some coconut oil or something like that. 

The third mistake was not having a blender and trying to do this in my food processor. 

If I were to do it all over again, I'd not do any of that. In fact, I'd probably make a simple syrup using my cannasugar recipe, and use that in place of the honey. Or just use the tincture in place of the wax. 

Like I said, a lot of mistakes were made. 

What was not a mistake was the pop recipe itself. That was perfectly tart and sweet. Exactly what you would expect from peach lemonade pops. And, it was an easy method over all. The hardest part was chopping up the peaches. 


  • 4-5 medium peaches (about 2lbs)
  • 2 lemons
  • 1/4 cup of honey
  • 2 cups of water
  • Decarbed wax, or 2 tablespoons of infused oil (coconut or almond oil is best)


  • Liquid measuring cup
  • Knife
  • Cutting board
  • Blender
  • Popsicle Molds
  • Optional: citrus juicer (but you can use your hands instead)


  1. Pit and slice peaches. Peeling optional.
  2. Squeeze juice from 2 lemons. 
  3. Combine all of the ingredients in a blender. Blend until smooth. 
  4. Divide into your popsicle molds and freeze. 

As I discuss in the last five minutes or so in my video, there are a lot of ways that this recipe could actually work. You could replace the water with infused almond or coconut milk (or even whole cow's milk, although I'd omit the lemon juice if you go the dairy milk route). You can infuse milk with the same method I used in the bacon fat video.

I think that diluting the wax with oil, and decarbing in a silicone baking cup, would have saved this whole recipe, exploding food processors aside. If I do it again, I'd try this method first. I'm also interested in trying a creamier pop with infused dairy free milk so be on the lookout for that. 

Let's be friends!

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Some of the links posted above are an affiliate link and may result in my being compensated in some way (either through cash money or through a free product). All opinions are still my own. 

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