Enjoy these on a hot day for a robust taste of fuit and tea using Bigelow's Red Raspberry tea.
Steep tea bags in 2 cups of hot water for 3-5 minutes. Remove bags, stir in sugar, and then allow to cool. In a food processor or blender, puree raspberries until smooth. To remove seeds, use the back of a spoon to press puree through a mesh sieve or colander into a bowl. This will yield approximately ¼ cup of seedless puree. Stir into cooled tea. Add orange juice and stir to combine. Pour mixture into pops (be sure to leave some room at the top, as the pops will expand when frozen). If using popsicle molds, put tops in place and freeze overnight. If you are using cups, freeze for 1-2 hours, or until slushy, at which point you can add the wooden sticks. Run molds under hot water for a few seconds to loosen, un-mold, and enjoy. Combine any two flavors of tea to make striped pops: pour the first flavor into the mold, and freeze for 1-2 hours, add sticks, and continue to freeze until firm. Then add the second flavor on top, and freeze overnight.
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