ICED TEA POPSICLES

ICED TEA POPSICLES

BASIC RECIPE

Ingredients:

2 cups water

½ cup granulated sugar

4 heaped teaspoons tea*

Instructions:

  1. Combine the water and sugar in a pan and bring to boil. Remove from heat and add the tea. Cover and steep for at least ten minutes.  Strain out the tea leaves.  I put the liquid into the fridge to chill.  (I also put the popsicle molds in the freezer to make sure they are very cold.)
  2. Carefully fill the molds, leaving about ¼ inch of room at the top because the popsicles will expand as they freeze.  (It makes less of a mess if you use a pitcher with a spout to do this.)

Wipe any excess from the top so that it doesn’t freeze and make unmolding difficult. Add the popsicle sticks and freeze for at least five hours or overnight.

  • Dip molds in hot water for about 15 seconds to make removing the popsicles easier.

*We used Verry Berry and Blood Orange Fruit Blend teas.

Peachy Iced Tea Popsicles

2 cups water

½ cup granulated sugar

4 heaped teaspoons tea (Ceylon is a good choice but we used our Ginger Peach blend.)

1 fresh peach

Instructions:

Same first step as above.

Peel and thinly slice the peach.  Add 2-3 slices of peach to each mold.

Continue as basic recipe. 

Blueberry Earl Grey Popsicles

2 cups water

2 cups fresh blueberries

½ cup granulated sugar

4 heaped teaspoons Earl Grey Classic

1 teaspoon vanilla extract

1/8 teaspoon salt

Instructions:

  1. Combine the berries, water, sugar, and salt in a small pan and bring to the boil. Reduce the heat and simmer for 2 minutes.  Remove from heat.  Add the Earl Grey tea and steep for 10 minutes. 
  2. Pour the mixture through a sieve, a little at a time over a bowl. Press the berries against the sieve with a large spoon to squeeze out their juices.  Add the vanilla extra into the blueberry Earl Grey tea and stir well. 
  3. Continue as basic recipe.

Strawberry Oolong Popsicles. 

We used the same recipe as for the above recipe but used Strawberry Oolong and fresh strawberries instead of the Earl Grey and blueberries.

1 Comment

  1. Cathy Thompson on August 27, 2021 at 11:40 pm

    Thanks for the recipes each newsletter!

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