I didn’t actually have these lollies in Malawi when I was researching tea, but when I was trying to think of a relevant recipe for this book, I thought these would have gone down a treat in the hot African sun.–Allegra McEvedy
LC Lolly Molds Note
Lots and lots of various molds for lollies, er, Popsicles, er, ice pops turning up lately. Lots. The flat kind. The cylindrical kind. The rocket-shaped kind. The skinny light sabers kind. We dare say, we don’t think we can be surprised, although go ahead, try us. Tell us what crazy shape mold you’ve encountered as of late. (Uh, we gotta admit, we tend to just pour the liquid into a paper cup, insert a stick after an hour or so, and call it a day. Is that so wrong? Will our children need therapy?)
Special Equipment: Popsicle molds & sticks
Iced Tea Pops Recipe
- Quick Glance
- 10 M
- 10 M
- Makes 8
- 1/2 ounce loose-leaf tea (yes, you’re allowed to tear tea bags open)
- 2 cups cold water
- Juice of 1/2 lemon, or to taste
- 3 tablespoons (1 1/2 ounces) granulated sugar, or to taste
- 1. Place the tea and cold water in a bowl and let steep overnight.
- 2. The next day, strain the tea, discarding the solids. Stir in the lemon juice and sugar until dissolved. Taste and adjust with a bit more of either/both ingredients to suit your taste, bearing in mind that it will taste less sweet when it is frozen. Pour the tea into the molds and freeze for 1 hour.
- 3. After 1 hour, push the sticks into the molds. The lollies should be just frozen enough to support the sticks so they are half in and half out of the molds. Pop the lollies back into the freezer until hard, at least overnight.
- 4. To release the lollies, run the molds under warm water for just the briefest of moments.
Arnold Palmer Pops
- Reader Sherry Watkins suggested that an Arnold Palmer variation (that’s a concoction of half iced tea, half lemonade, for those of you not familiar with the summer sipper named after the American golf icon) of these popsicles would be divine. We’re not going to argue. You may want to add slightly less sugar, depending on your sweet tooth.
Hungry for more? Chow down on these:
Testers ChoiceTesters Choice
Jul 24, 2013
Simple and delicious, just in time for the warm-weather season! I’d made iced tea popsicles before but they always came out too bitter. Now I know why—I used boiling water to steep the tea! The cold-water trick worked perfectly. I did have trouble getting the sugar to dissolve in the cold water though, and ended up bringing that up to a boil to make sure there were no sugar granules anymore, after the tea had been strained out. I used some old plastic popsicle molds from my childhood that had Disney characters on the stick bottoms; those were probably not the best choice, as the stick part was actually very short. They only extended about 1/3 of the length of the lollie, with the result that my lollies weren’t very stable. I ended up eating mine in a bowl. Still good, but not as fun! I left them in the freezer overnight to harden and they were fine the next morning.
Iced Tea Pops Recipe © 2011 Allegra McEvedy. Photo © 2011 Andrew Montgomery. All rights reserved.