Today’s summertime recipe of ‘The Soul Man’ inspired Blueberry Blues Tea Mojito popsicles is brought to us by aswedetooth
Well, hello there gang! This is Sarah over at aswedetooth.net, and I’m so excited to be partnering up with Tea & The Gang to bring you some refreshing popsicle recipes using our favorite teas to cool you down this summer…and one to liqueur you up.
Our first pop is inspired by a classic summertime drink, the mojito. Originally dating back to Cuba in the 1920s, I’ve updated it to popsicle status with fresh blueberries and mint, along with a simple syrup steeped with fresh mint and The Soul Man Blueberry Blues Herbal Tea. The combination of flavors are a perfect balance of sweet, tart, and earthy-with a little kick to it… Just like the best summertime memories should be.
Note: If you try the mixture and you feel like it needs more rum, or is too sweet, resist the urge to add more lime or more alcohol. Alcohol has a very low freezing point, which is why you can leave a bottle of vodka in the freezer forever and it never hardens. The ratios are important here, so altering the measurements could cause your popsicles to only partially freeze, or to melt too quickly. As for adding more sugar/lime juice, remember that you lose a little of the sweetness when freezing because of the change in texture.
These can also be made without any alcohol at all and be perfectly delicious. Add more fresh fruit and leave out the mint leaves (and of course the rum) and you’d have a clever way of getting some fresh fruit in your little ones!
All in all, The Soul Man plays the smooth, moody blues right to the tune of my heartstrings. If I close my eyes, I can almost hear the jubilant sounds of the saxophones on Bourbon Street. I am definitely feeling the blues… and it never tasted so good.
Makes: 10 popsicles
Time: 1 hour prep, overnight to freeze
Skill Level: Easy
- 2 Bags of Tea & The Gang™ Blueberry Blues Herbal Tea
- 1 C./8 oz Hot Water at 100°C /212° F
- 30 Mint Leaves, plus 10 for garnish
- 1 C. White granulated sugar
- 4 Tbsp white rum (Optional)
- 1 C. Freshly Squeezed Lime Juice (Approx 1-1 lb. bag)
- 1/3 C. Club Soda
- 4 oz. fresh blueberries (As garnish in mold)
- Popsicle mold with 10 slots
- 10 Popsicle sticks
- Plastic Wrap
- Steep two teabags in the hot water at 100 degrees Celsius for approximately 3 minutes. Strain tea from water and let it cool slightly.
- Make a simple syrup: In a medium saucepan over med/low heat, pour in the tea, sugar and 30 mint leaves, which is the equivalent of approx 3 whole sprigs of mint leaves (No need to break off the leaves here, just put the whole stems in). Let mixture just come to a boil, then turn off and remove from heat until cooled
- While the syrup is dissolving on the stove, place one of the leftover mint leaves and about 4 blueberries into each Popsicle mold. Wrap just the lid of the mold securely with plastic wrap
- In a large pitcher or liquid measuring cup with a spout, combine the blueberry tea simple syrup, rum (if using it), lime juice and club soda. Whisk the whole base together until well combined.
- Carefully pour mixture into each Popsicle mold, and place the plastic-wrapped lid on top. I like to secure the lid with a couple binder clips, just so it doesn’t jostle the sticks once they’re in.
- Poke the Popsicle sticks through each plastic-wrapped slot in the lid, and transfer to your freezer overnight. The next day, run the bottom of the mold under warm/hot water for several seconds to dislodge the pops, and serve immediately!
- Enjoy on a hot sunny day!