How can I control ice crystal size in home made pure juice lollies
I have been experimenting with vegan frozen desserts lately and I've found that using invert sugar and 0.5% to 1% locust bean gum really helps in slowing down the crystal formation.

I would hydrate LBG by combining with water and then bringing it to a boil while mixing; then mix it into the actual liquid you'd want to freeze.

Making invert sugar is also fairly easy, you can mix 1 tablespoon of lemon juice with 1kg water and 480ml water. And bring it to 114C under medium-high heat. Here's a recipe using citric acid instead