Ditch the sugar and make your summer popsicles at home! These White Rose Tea pops infuse the flavors of the season into one sweet treat.
Have you tried an iced tea popsicle yet? They are a simple, healthy way to have your icy cool treat, while curbing the amount of sugar and additives that come in store-bought popsicles. In celebration of the seasons changing, we’re loving these floral-infused tea pops with bright summer citrus and fresh edible flowers.
The base of the pop is White Rose tea; we cold-brewed it in this recipe to make the pops extra sweet, and avoid any bitterness that over-brewed hot tea has (check out our Cold Brew Tea Tips & Tricks for more info).
Muddled kumquat gives it a slight citrus, almost lemonade-like, tang that makes this dessert as bright as spring.
If you’re having trouble finding edible flowers, try your local farmer’s market! You can also purchase dried edible flowers online.
- 3 cups water
- 3 teabags Numi White Rose Tea
- ½ ounce edible flowers
- 1 lime, sliced
- 12 kumquats
- ¼ cup sugar
- Cold brew your White Rose tea by adding the teabags to the water, and placing in the fridge 8 hours, or overnight.
- Take six of the kumquats, slice them up, and then muddle them with some of the cold brew. Mix the muddled tea and remaining tea together, straining out the kumquats.
- In your popsicle mold, combine lime slices, sliced kumquats, edible flowers and the tea. Add in your popsicle sticks and place the mold in the freezer. Freeze for at least six hours, but ten is recommended. Sometimes you can't wait!
- I like the look of the whole flower but if you want one that is a bit more convenient to eat, you can simply include just the petals. It's a personal preference.
- To remove the pops from the mold, place it in a water bath with lukewarm water (not hot). Gently wiggle the pops loose.
Love this idea? Check out our Turmeric Cocoa Breakfast Pops up next!