Thank you, Smith Teamakers for partnering with me on this post. Your teas are absolutely exceptional. All thoughts and opinions are my own. I have no short supply of them.
It’s July. That special time of year where the sun scorches the lawn and the nights don’t dare cool off. I sweat too much and that means it’s extra hard to keep my glasses on my nose, and it’s impossible to wear grey. I feel the heat stroke in my bones and find respite in my one air conditioned room and a glass of Smith Iced tea.
But July isn’t all that bad. The day never seems to end which gives me ample time to take more pictures and work longer hours. The Oregon strawberry is a force to be reckoned with, and we are just a few short weeks away from the Oregon August tomato. Lots to be thankful for, too many blessings to count and one of them is the abundance of popsicles in my freezer. Smith Iced tea Pops, Lord Bergamot London Fog Fudgesicles, and Smith Teamaker Peppermint Strawberry Creamsicles to be exact.
If I may, we’ve got to talk about popsicles and all the complications you may run into when you’re making them for yourself. People act like they are so easy. Well, I’m here to tell you they aren’t. I mean sure, execution is easy but getting that perfect ratio? Not so easy. Gather round, we are going to have a foodscussion.
- It’s not Ice.
I know this sounds crazy but we aren’t going for ice on a stick. If we wanted that, we would just eat ice. Making a popsicle edible and slightly soft means you can’t skimp on sugar and if you’re going for the Smith Iced Tea Popsicle recipe, we add in some carbonation in the form of ginger ale which gives it a nice kick.
- Sugar is important.
In the same vein, sugar is a part of what makes popsicles easy to bite into. It’s not something you can skimp on, and it’s definitely not something that you can use sugar substitutes for. Just don’t do it, okay?
- Too Creamy is a thing.
Yes, you can make your fudgesicle and or creamsicle too creamy. Cream doesn’t freeze all that well which is why semifredo and no churn ice-cream WORKS. However, that stuff just won’t work on a stick. So, we have to have the right ratio of water content to cream in our fudgesicles and/or creamsicles to get that perfect bite. Read: brewed tea works great.
- The Stick.
Well, okay now…it’s almost impossible to get a stick to stay perfectly in the center of the popsicle mold unless you have one of those nifty molds that holds it in place perfectly. So, I freeze them for 2 hours (which is enough time to freeze half way) and insert the sticks in the center so they are JUUUUUST right. It’s genius.
- Unveiling.
Taking the popsicles out of the mold can be darn near impossible. That’s why I spray the mold with a little bit of cooking oil. When it’s time to take them out of the molds, run them under hot water until they are just ready to come out. But, here is the trick, I like to place the popsicles back in the freezer for 15-30 minutes after I take them out of the molds to refreeze. Keeps them nice and pretty.
I’m giving you all three dependable recipes to infuse your popsicles with Smith Teamaker. You’re going to love them, so let me have the honor of introducing them.
Smith Iced Tea Popsicles
They are simple, flavorful and the best recipe when you just need to cool off! They are only made up of three simple ingredients. They work with any of the Smiths Iced Tea products: Big Hibiscus, Exceptional Black and Fez.
Lord Bergamot London Fog Fudgesicles
When you’re feeling extra, when you’re feeling true to yourself, when you’re just FEELING chocolate, this is the one for you. It’s taking fudgesicles to fancy and bringing you along for the ride.
Smith Teamaker Peppermint Strawberry Creamsicle
I know we’re not supposed to pick favorites, but this is mine. The strawberry and cream makes me light on my feet, but the whole thing is encompassed with the most beautiful hit of peppermint that cools you down to your core. It’s absolutely needed in 100-degree weather.
Three Ways to Make Tea Infused Popsicles
Iced Tea Popsicles, Lord Bergamot London Fog Fudgesicles, Strawberry & Peppermint Tea Creamsicles! Three Ways to Make Tea Infused Popsicles with Smith Tea.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Ingredients
|| Iced Tea Popsicles ||
2 cups Smith Iced Tea, brewed
1 cup ginger ale
1/4 cup simple syrup
– White Chocolate Shell –
1 cup white chocolate chips
3 tablespoons coconut oil
|| Lord Bergamot London Fog Fudgesicles ||
2 cups hot water for brewing tea
4 sachet of Smith Tea Lord Bergamot
2 teaspoons corn starch
2 tablespoons cocoa powder
¾ cup sweetened condensed milk
– Chocolate Shell –
1 cup dark chocolate chips
3 tablespoons coconut oil
|| Smith Teamaker Peppermint Strawberry Creamsicle ||
1 cup hot water for brewing tea
2 sachets of Smith Tea Peppermint Leaves
¼ cup sweetened condensed milk
¼ cup heavy whipping cream
1/3 cup strawberry preserves
About 4-6 fresh strawberries
Instructions
|| Iced Tea Popsicles || Makes: 6-8. Follow brewing instructions for 1 sachet of Smith Iced Tea. Combine Smith Iced Tea, ginger ale, and simple syrup together, and stir to incorporate. Pour liquid into popsicle molds lightly sprayed with cooking oil leaving 1/4 inch room at the top for expansion. Freeze for two hours and then insert popsicle stick into the center. Freeze overnight. Just before serving, drizzle with white chocolate if desired. – White Chocolate Shell – Add 1 cup white chocolate chips and 3 tablespoons coconut oil into a non-stick or heavy bottomed sauce pan over low heat stirring frequently until chocolate is completely melted. Remove from heat and let cool for 15 minutes before drizzling over popsicles.
|| Lord Bergamot London Fog Fudgesicles || Makes 6-8. Brew Lord Bergamot tea sachets in hot water for 15 minutes. Remove the sachets. Pour ¼ cup of the tea into a small bowl, and add the corn starch and cocoa powder. Whisk the mixture until smooth. Place a small saucepan over medium heat, and pour in the rest of the tea along with the sweetened condensed milk. Once the tea and sweetened condensed milk have combined and the mixture starts to steam (about 5 minutes), add the slurry (cocoa/corn starch mixture). Continue to cook and stir until the mixture has thickened slightly, about 3-5 minutes. Spray popsicle molds with cooking oil and pour mixture into the molds leaving 1/4th an inch on the top for the fudgesicles to expand while freezing. Place in freezer for 2 hours then insert the popsicle stick into the center. Freeze for 4-6 hours. – Chocolate Shell – Add 1 cup chocolate chips and 3 tablespoons coconut oil into a non-stick or heavy bottomed sauce pan over low heat stirring frequently until chocolate is completely melted. Let cool 15 minutes before drizzling onto popsicles.
|| Smith Teamaker Peppermint Strawberry Creamsicle || Makes: 4-6. Brew Peppermint Leaves Smith Tea sachets into 1 cup hot water for 15 minutes. Remove tea bags. In a small bowl, mix sweetened condensed milk, cream and strawberry preserves together until combined. Add in the peppermint tea and whisk with a fork until combined. Spray popsicle molds with cooking oil. Chop fresh strawberries into small pieces and place equal amounts into each of the popsicle molds. Pour mixture into the molds leaving 1/4th an inch on the top for the creamsicles to expand while freezing. Place in freezer for 2 hours then insert the popsicle stick into the center. Freeze for 4-6 hours.
Keywords: popsicles, creamsicles, fudgesicles, smith tea, summer, tea
I love your tips! And you have just reminded me to go pick some strawberries this weekend. Or raspberries. Your assortment of popsicles look to die for!
Awe thank you so much!!!