Tea Popsicle Recipes

I’m in denial about this whole “summer is almost over” thing. It’s not over. It can’t be over. Summer needs to stay a little bit longer.

To keep pretending summer won’t end, I’ve been whipping up frozen treat after frozen treat, resulting in my latest concoction – iced tea popsicles! Yup, they really are just like they sound, and they’re delicious.

I’ve never actually been a big iced tea drinker because I mostly choose to drink water, but once I decided to make iced tea popsicles I wanted ALL the tea. I added slices of lemon to soak some flavor in, and made sure to brew strong, fairly sweet tea so the popsicles would have a strong flavor. My concern at first was that the tea would lose some flavor once frozen, so I’m thankful that I overcorrected with more sugar. The popsicles came out perfectly, and they’re as easy as just making tea!

Sweet Tea Peach Popsicles

In a large heat-safe pitcher, pour the sugar and secure the tea bags. I did this by tying the bags to the handle and they still reached long enough into the pitcher. Heat water in a kettle and pour into your pitcher. The amount of water you need is only approximate, so there’s no need to measure. Fill the pitcher with water and let the tea steep, stirring with a long spoon so that sugar dissolves.

Move to the refrigerator to continue steeping and cool completely for several hours. You want the tea to be sweet and strong so that it holds its flavor once frozen.

If desired, cut the lemons into thin half slices and place them inside the popsicle molds. Carefully pour the cold tea over the popsicle molds and insert the popsicle sticks. Move to the freezer to solidify for several hours before removing from the mold.

Matcha Green Tea Yogurt Popsicle Recipe: How To Make Matcha Green Tea Yogurt Popsicle Recipe

These make me feel like summer isn’t really over! Although they do have quite a bit of sugar, they are better for you than a standard popsicle and you can make them with any kind of tea and fruit to make wonderful flavor combinations. Next up, I can’t want to make peach green tea popsicles! Sound good to anyone else?Hello, hello, it’s POPSICLE WEEK! Billy of Wit and Vinegar is once again hosting this year’s Popsicle Week, a week full of popsicle posts by some pretty awesome bloggers. This is my first year participating, and I couldn’t be more excited! I wanted to create something sweet and delicious, healthy but not straight-up kale popsicle healthy. Hence, these green tea and honeydew popsicles were born. They’re just a bit sweet and loaded with antioxidants from the green tea, and are also super refreshing and delicious. I didn’t intend for them to come out dual-colored, but because they don’t contain any sort of binder like xantham gum or other such stuff, they separated into layers. But don’t worry, it’s perfectly natural! Just how fresh juice separates when you let it sit for a while. As a result, the tops taste like honeydew-flavored green tea, and the bottoms taste like green tea-flavored honeydew. It’s actually really good. And it looks pretty striking, don’t you think?

But moving on to life stuff. Lately I’ve been really pondering what it means to have a blog. Not just creating recipes / photographing / and writing, but the underlying intentions and motives behind this space. I remember when I first started this space, it was more of a personal endeavor – I posted the things that felt right to me, on a flexible schedule. But now it seems like this is more of a business than a project of passion (as sad as that sounds). I always worry, “Will my readers like this recipe? Is this the type of thing they’re looking for here?”, instead of, “Do 

?”. And, of course, I DO want my readers to like my recipes. But I’ve been more concerned with what might seem “popular” that what would actually represent me as a person.

Matcha Ice Milk Popsicles

But the underlying cause of this dissonance, I think, is that I’ve lost sight of the fact that this is my space. Like an artist, this is my work and my pièce de résistance. I think in the blogging world, it’s easier to get caught up in bloggery (for lack of a better word), than the actual fruits of labor themselves. If any of my fellow bloggers out there know what I mean, hit me up. But seriously. Even though Well + Full has some business-y aspects, this is still my personal space and I want it to remain genuine and natural. I think recipes seem more attractive when they’re personal, you know? When the creator has a personal connection with their creations, that’s where the magic happens.

But the underlying cause of this dissonance, I think, is that I’ve lost sight of the fact that this is my space. Like an artist, this is my work and my pièce de résistance. I think in the blogging world, it’s easier to get caught up in bloggery (for lack of a better word), than the actual fruits of labor themselves. If any of my fellow bloggers out there know what I mean, hit me up. But seriously. Even though Well + Full has some business-y aspects, this is still my personal space and I want it to remain genuine and natural. I think recipes seem more attractive when they’re personal, you know? When the creator has a personal connection with their creations, that’s where the magic happens.