These flower-packed pops are as fresh as they look.

May 16, 2018

Ingredients

  • 3 cups water
  • 3 teabags Numi's White Rose tea
  • 1/2 ounce edible flowers
  • 1 lime, sliced
  • 12 kumquats
  • 1/4 cup sugar

Instructions

Add the teabags to the water, and place in the fridge overnight, for up to 12 hours. 

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. 

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.

The whole flower looks nice, 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. 

To remove the pops from the mold, place it in a water bath with lukewarm water (not hot). Gently wiggle the pops loose. Makes approximately 10 popsicles.

About this recipe

These flower-packed pops are as fresh as they look. Numi White Rose Tea blends perfectly as it is herbal but also slightly sweet, and even sweeter when cold brewed. Pops are typically packed with sugar but the brew handles most of that. So these are healthier too! Muddled kumquat gives it a slight citrus, almost lemonade-like, tang that makes this dessert as bright as spring. 

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Ingredients

  • 3 cups water
  • 3 teabags Numi's White Rose tea
  • 1/2 ounce edible flowers
  • 1 lime, sliced
  • 12 kumquats
  • 1/4 cup sugar
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