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Recipe Detail Page
Violet & Pansy Tropical Iced Tea Ice Pops
Early Summer 2022
Feed your eyes and your taste buds with these colourful edible flower iced tea ice pops. Not only are these ice pops really simple to make, but they’re a beautiful and refreshing treat for warm, sunny days. They’re made with wildflower honey for a touch of sweetness and a variety of organic flowers for a hint of floral essence.
Makes 10 ice pops
1 tea bag, tropical flavour, mango and pineapple
1 tsp (5 mL) wildflower honey
18 organic violets
2 organic pansies
1. Steep tea bag in 1 1/3 cups (330 mL) hot water for 5 minutes.
2. Remove tea bag and stir in honey until dissolved. Let tea come to room temperature before filling moulds.
3. Divide violets among three ice-pop moulds. Add pansies to a fourth ice-pop mould. Slowly fill each of the four moulds with the steeped tea and insert an ice-pop stick in each one. Once all ice-pop moulds are filled, place in freezer for 5 hours or overnight.
Makes 10 ice pops
