Happy Summer Solstice! Today we get to enjoy the most sunlight we'll have all year long and celebrate the beginning of summer. I'm so excited for what the season brings: potlucks, eating wild berries, camping trips in the mountains, tincturing fresh plants from the forest and the garden, and maybe best of all, swimming!
As the days grow hotter, who doesn't love a cold glass of lemonade iced tea? Imagine turning that refreshingly sweet and tart tradition into a frozen pop. Oh, yes! Tea pops are fun treats for hot summer days, only much healthier, totally customizable, and packed with herbal goodness you won't find in store freezers.
You can change up the recipe below with medicinal formulas too. These would be a great option for administering medicine to little upset tummies and sore throats. You can also make them using calming herbs as a before-bedtime-popsicle-treat, gently lulling kids to dreamland. Of course, adults love them too and the sophisticated flavor combinations are endless! I especially like stacking different flavors and colors by layering teas. It adds a little extra visual whimsy.
The important thing to remember when making your tea base is that a stronger brew will make a more flavorful pop, so use more herb than usual and allow the tea to steep longer than you would for a typical sipping cup. Also, sweetener is key. I like to use a good amount of raw local honey, but you can use organic sugar, maple syrup crystals, stevia, a pinch of licorice powder, or any other sweetener of your choice.
1 pint organic Mango Ceylon tea, brewed strong and sweetened
1 pint organic Lemon Tea, brewed strong and sweetened
Fresh squeezed juice from 2 organic lemons
Directions
Brew each tea separately, add sweetener while still hot, and stir well. Allow the tea to cool and then mix 1/2 the lemon juice in the Mango Ceylon and the other 1/2 in the Lemon Tea. Fill 1/3 of your popsicle mold with Mango Ceylon. Freeze for 30 minutes or until solid. Next, pour a layer of Lemon Tea into the molds and freeze until solid. Top off popsicle molds with one more layer of Mango Ceylon and allow to freeze completely before enjoying in the sunshine...
Topics: Recipes, Specialty Ingredients
Over the last three decades, the Mountain Rose Herbs Team has created and recreated thousands of recipes. This article is the result of many of our staff's combined herbal expertise and passion for herbalism. We hope you enjoy these time-tested recipes.
Happy Summer Solstice! Today we get to enjoy the most sunlight we'll have all year long and celebrate the beginning of summer. I'm so excited for what the season brings: potlucks, eating wild berries, camping trips in the mountains, tincturing fresh plants from the forest and the garden, and maybe best of all, swimming!
As the days grow hotter, who doesn't love a cold glass of lemonade iced tea? Imagine turning that refreshingly sweet and tart tradition into a frozen pop. Oh, yes! Tea pops are fun treats for hot summer days, only much healthier, totally customizable, and packed with herbal goodness you won't find in store freezers.
You can change up the recipe below with medicinal formulas too. These would be a great option for administering medicine to little upset tummies and sore throats. You can also make them using calming herbs as a before-bedtime-popsicle-treat, gently lulling kids to dreamland. Of course, adults love them too and the sophisticated flavor combinations are endless! I especially like stacking different flavors and colors by layering teas. It adds a little extra visual whimsy.
The important thing to remember when making your tea base is that a stronger brew will make a more flavorful pop, so use more herb than usual and allow the tea to steep longer than you would for a typical sipping cup. Also, sweetener is key. I like to use a good amount of raw local honey, but you can use organic sugar, maple syrup crystals, stevia, a pinch of licorice powder, or any other sweetener of your choice.
1 pint organic Mango Ceylon tea, brewed strong and sweetened
1 pint organic Lemon Tea, brewed strong and sweetened
Fresh squeezed juice from 2 organic lemons
Directions
Brew each tea separately, add sweetener while still hot, and stir well. Allow the tea to cool and then mix 1/2 the lemon juice in the Mango Ceylon and the other 1/2 in the Lemon Tea. Fill 1/3 of your popsicle mold with Mango Ceylon. Freeze for 30 minutes or until solid. Next, pour a layer of Lemon Tea into the molds and freeze until solid. Top off popsicle molds with one more layer of Mango Ceylon and allow to freeze completely before enjoying in the sunshine...
Topics: Recipes, Specialty Ingredients
Over the last three decades, the Mountain Rose Herbs Team has created and recreated thousands of recipes. This article is the result of many of our staff's combined herbal expertise and passion for herbalism. We hope you enjoy these time-tested recipes.
