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White Rose Iced Tea Popsicles

by Jerry James Stone Leave a Comment

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.

Ditch the sugar and additives! Make flavorful, beautiful popsicles at home with a cold-brewed White Rose tea base infused with fresh seasonal fruits.

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.

iced tea popsicles

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).

iced tea popsicles

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.

In good health!
Rose Iced Tea Popsicles
 
Print
Prep time
10 mins
Cook time
6 hours
Total time
6 hours 10 mins
 
Author: Jerry James Stone
Recipe type: Dessert
Serves: 10 popsicles
Ingredients
  • Ingredients
  • 3 cups water
  • 3 teabags Numi White Rose Tea
  • ½ ounce edible flowers
  • 1 lime, sliced
  • 12 kumquats
  • ¼ cup sugar
Instructions
  1. Cold brew your White Rose tea by adding the teabags to the water, and placing in the fridge 8 hours, or overnight.
  2. 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.
  3. 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!
  4. 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.
  5. To remove the pops from the mold, place it in a water bath with lukewarm water (not hot). Gently wiggle the pops loose.
  6. Enjoy!
3.5.3251

Love this idea? Check out our Turmeric Cocoa Breakfast Pops up next!

About Jerry James Stone

Jerry James Stone is a cookbook author, recipe developer, and the main guy behind the vegetarian and vegan blog JerryJamesStone.com. He's developed recipes for Whole Foods and even won a Shorty Award for his environmental advocacy on Twitter.

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