Lately we’ve been making a lot of iced tea lemonade. It’s so delicious and refreshing that we usually polish off the pitcher the day after the tea’s made! Being a Southerner, I like sweet tea, but Papi Chulo prefers not to add sugar to the iced tea lemonade (weird, right?). While he’s been at work for the last week I decided to add in a little sugar and try something new. I love these sweet iced tea lemonade pops – they’re simple, delicious way to cool down. This recipe makes 4 large popsicles (with a tiny bit left over for immediate enjoyment!), but you can easily modify the liquid quantities to suit your popsicle molds. I advise using water and measuring cups to figure out how much popsicle volume you need, if you don’t already know, and simply adjusting the water in the recipe as needed.
- A scant ¼ of white sugar
- 1½ cups of water (more or less as needed)
- 2 teabags
- 1 tablespoon of lemon juice, or about half a lemon's worth of juice
- Add the sugar and water to a small saucepan and place on a medium high burner. Stir as the water heats to fully combine the sugar.
- Bring the water to a slight boil, add the tea bags, and then remove from the heat. It is important to remove the pot from the hot burner, not simply turn the burner off. If you leave the pot sitting on the hot burner, it will continue to boil and too much liquid will evaporate out.
- Get this off the heat so it doesn't keep boiling!
- Allow the tea to steep until you like its strength. I prefer strong tea, so I usually let it sit about 10 minutes. Cold tends to numb your taste buds, so the tea may taste strong now but be just right when frozen.
- When you're satisfied, remove the tea bags and allow the tea to cool down for a few more minutes, until you can be reasonably sure you won't melt your popsicle molds! The amount of time needed depends on a lot of things, including the temperature in your home and your popsicle molds. If you can taste a little of the tea from a spoon without burning yourself, you're probably good to go.
- Stir in the lemon juice. I used half a fresh lemon. I made sure not to get the seeds in the tea, but added in some pulp.
- Pour the sweet tea lemonade into your molds. Remember not to fill them to the bring because water gains 10% of its original volume when it freezes! My molds actually have a fill line - check yours for something similar.
- Add the tops, freeze, preferably overnight, and then enjoy!
These popsicles have an absolutely amazing texture. They hold together well, but they have a softness to them when you bite in and lack the crystallization found in so many homemade popsicles. Of course, you can adjust the sugar quantities to taste, or substitute in honey, agave, etc. Also, if you don’t want them sweet, at all, you can skip the stove and brew sun tea, instead.
Next I might have to try lemon-limeade popsicles. No, that’s not true – next I’m attempting to make no-machine ice cream. If you don’t see a post about it, you’ll know I wasn’t satisfied! What’s your favorite make at home frozen treat?
Linked up at Full Plate Thursday!