[…] because your food is either losing or gaining heat with every second that you take. I’ve had popsicles literally melt while I was shooting, so I had to use photos from earlier on in the shoot because […]
What is it about a beautifully cold and deliciously sweet popsicle that makes the hot humid summer weather bearable? It’s really quite a miracle. I can remember when my parents would buy me and my sister the cardboard cases of Fla-Vor Ice pops. We would chow down on them all summer long, deciding which flavors were our absolute favorites and which ones we would leave until the very end of the box. (Sorry, grape, that was usually you.) Did your family used to (or do they still!) eat those plastic bags filled with artificially flavored, colorful deliciousness?
These blueberry mint sweet tea popsicles, that can be made with loose leaf tea, are the perfect balance between tart and sweet, and are the ultimate iced treat for this hot weather we’ve been having! A few fresh whole blueberries frozen into each popsicle mold add an extra juicy surprise in each popsicle.
For this recipe, I like to brew my own sweet tea. This way I can make it weaker or stronger in flavor, if desired. If you want to cut out one of the steps, you can buy the tea from your local grocery store, but try to buy a brand that is either unsweetened or not too sweet. This recipe calls for mint simple syrup, so you don’t want a super sweet tea from the store because it might make the sweetness level too high for the recipe overall.
My other recommendation would be to eat these outside: blueberries can definitely stain your clothes if you drip! 🙂 Enjoy!
- For mint simple syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 bunch fresh mint
- For sweet tea:
- 2 cups water
- 1 family size sweet tea bag
- 1/2 lemon, juiced
- For popsicles:
- 1 cup plus 1 handful fresh blueberries
- 1 cup sweet tea
- 1/4 cup mint simple syrup
- Other equipment:
- Popsicle mold
- Popsicle sticks
To make simple syrup, heat water and sugar in a small saucepan over low-medium heat. Stir often until sugar is completely dissolved. Once dissolved, remove saucepan from heat and add the fresh mint. Let steep for ten minutes. Remove mint from saucepan. Strain simple syrup into a container and cool in the fridge. Can be stored in a sealed container in the fridge for up to one month.
To make sweet tea, boil one cup of water in a small saucepan over high heat. Once water reaches a boil, turn off the heat and add tea bag. Cover saucepan with lid and let steep for 10 minutes. Remove tea bag and add remaining one cup of water and lemon juice to tea. Allow to cool to room temperature. This can be made at the same time as the simple syrup.
To assemble popsicles, add 1 cup fresh blueberries, 1 cup sweet tea, and 1/4 cup mint simple syrup to a blender. Blend until the mixture reaches a smooth consistency. Strain mixture into a pitcher (or other container with a pourable spout on the edge). Pour mixture into popsicle molds. Add 3-4 fresh whole blueberries to each popsicle mold. Set in freezer for 30 minutes. Remove filled popsicle molds from freezer and insert 1 popsicle stick into each mold. Return filled popsicle molds to freezer until completely frozen (preferably overnight). To remove from molds once frozen, run the mold under warm water for 5-10 seconds and pull gently on the popsicle stick to remove the popsicle from the mold. Enjoy!
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And be sure to check out some of my other dessert recipes: