It's been 85° here in LA for the last 2 weeks. It's also February. Let that sink in for a moment...
I apologize to all my east coast friends for how ridiculously annoying that statement is, but I won't pretend it isn't just a tiny bit frustrating to have the heat this early. Of course, the first day it hit 70° I was ecstatic, but something about 85° before daylights savings feels wrong.
However, instead of complaining (I can't single-handedly change the weather right?) I decided to embrace it. And what better way to embrace the heat than with some amazing popsicles?!
Luckily, my friend and ultimate flavor connoisseur, Nicole and her pop making company, Bumby Pops, agreed to a Saturday full of tea-flavored pops and photography. Nicole is a genius when it comes to flavor matching (seriously, if you ever have the chance to try her Avocado & Coconut pop-take it) and I was so excited to join her in creating two seriously addicting combos: Arnold Palmer & Hibiscus White Tea, Blueberry and Basil!
Nicole came up with Bumby Pops as a way to let her entrepreneurial creativity fly while simultaneously trying to beat the California heat. She uses only natural sweeteners and fresh fruits, vegetables, and herbs to make wonderfully sweet treats. Check her out at @bumbypops.
Serving Size - 14 pops
1.5 cup lemon juice, this will be tart so reduce if you prefer a little less
3/4 cup hot water
3/4 cup honey
6 tea bags - black
4 cup boiling water
You will need popscile molds and sticks
1. Begin by brewing 6 black tea bags in 4 cups of hot water
2. Juice fresh lemons until you have 1.5 cups (about 4 large lemons)
3. Whisk honey with 3/4 cup hot water to form simple syrup
4. Combine all ingredients and pour mixture in to popsicle molds (depending on what kind you are using you may need to freeze for several minutes before putting the sticks in), freeze, and enjoy!
White Tea, Blueberry, Basil
Serving Size- 13 pops
2 cups water
2.5 tbsp white tea (steep for 10 min) - we used Teavana Youthberry and highly recommend!*
1 cup chopped basil + 1 tbsp additional
1 cup honey + 1 cup water
1 small container blueberries
1. Steep tea in 2 cups boiling water for about 10 minutes, set aside.
2. In a saucepan over low heat combine 1 cup honey and 1 cup water, stirring slowly to incorporate. Add 1 cup basil, and let sit (off heat) for 10 minutes, stirring constantly.
3. Meanwhile, muddle blueberries. Leave a few pieces whole!
4. Combine all ingredients, plus additional fresh chopped basil, and drizzle a little lemon juice. Pour mixture in to molds, freeze, and enjoy!
*We used an extremely fruity and floral flavored white tea, which ultimately changed the flavor profile. They turned out amazing and we definitely recommend, however, if you plan to use plain white team consider tasting before freezing and adjusting flavors (more blueberries, honey, etc) to your liking.