Today aswedetooth is back with another amazing summer popsicle recipe, using our Cool Caribbean Mango & Pineapple Oolong tea.
Hello again my fellow tea-lovers! This is Sarah over at aswedetooth.net, back to show you yet another fun way to enjoy your tea even during these hot summer months. Today we’re featuring popsicles that make you want to kick back and enjoy the summer sun. These are my Pineapple-Mango Popsicles featuring Tea & The Gang’s Cool Caribbean Oolong Tea. This tea is fruity and tropical and really lends itself very well to becoming a popsicle! (It’s amazing as an iced tea too!) You can enjoy these pops whether you’re laying on the beach…or just on your sofa.
This time of the year makes me want to take a vacation and spend a couple days (..okay, weeks) on a beach or a boat and float my cares away. But since I’m wedding planning, working and have yet to renew my passport – it looks like these popsicles will be my mini-vacation for now. At least I won’t have to deal with the TSA, luggage, or those creepy airport body screenings. I’ll make due at home by applying suntan lotion, playing reggae and ending every sentence with the word Mon. A girl can dream, right?
Doesn’t this just look like summer, perfected? The colors are reminiscent of a Caribbean sunset, which is reason enough to make them. They’ll make your life Irie, mon. (The Jamaican term for happy. Okay I’ll stop.)
Makes 10 popsicles
- 1 cup of water
- 1 cup of granulated sugar
- 2 x Cool Caribbean Mango & Pineapple Oolong Tea Bags
- 1 cup of greek yogurt
- 2 tbsp of honey
- 1 cup of frozen Pineapple Chunks
- 1 cup of frozen mango chunks
- Heat the water to 80°C/176°F and add in the two Cool Caribbean teabags. Steep for 3 minutes, then remove the teabags and allow to cool. While steeping, wrap plastic wrap around the top of your popsicle mold.
- To make the simple syrup, combine the tea and sugar and bring just below a boil- until the sugar has dissipated. The mixture will almost look clear and not cloudy (minus the tea hue, that is). Let cool to room temperature.
- In a large bowl, combine the yogurt and honey. Separate this into three equal mixtures, each in their own bowl. (I know, this seems like a lot of bowls but you need it to get that color definition! Your patience will be rewarded!)
- In the first bowl, add in half of the simple syrup so you get that pretty pink color. Put into a piping bag and set aside.
- In a blender or food processor, blend the pineapple with half of the remaining simple syrup and the second yogurt bowl until smooth. Place in a piping bag and set aside.
- In the same blender or food processor do the same thing with the mango, blending it with the last of the simple syrup and yogurt until mixed well. (You can see in my pictures I didn’t blend it long enough and my mangoes started to separate from the yogurt mixture. Learn from me!) Place in a piping bag and set aside.
- In your popsicle mold, pipe in equal amounts of the pink mixture first, then the orange and then the yellow at the top. Place the lid for the mold on top, push your popsicle sticks in, and secure lid to mold with a binder clip if the lid doesn’t securely fasten.
- Freeze overnight. When ready to eat, remove the lid and rinse the bottom of mold in warm/hot water for a minute or two to release pops!
One taste and you’re instantly transported to a idyllic tropical beach, with absolutely no regard to jet lag, emergency exits or the upright position of your tray tables.
Now if only I could find a cabana boy around here to fan me with palm leaves and popsicles…