It may come as no surprise that us Brits love tea; we drink it 365 days a year with many hitting at least 3 cups a day. I don’t know about you but I have about 1 cup or ‘normal’ tea a day but I’m obsessed with herbal teas and drink about 4-5 a day, mainly peppermint, lemon & ginger or a spiced one. More and more people are experimenting with different flavours and interesting way to consuming them – including using them in frozen treats!
As tea is made up of at least 90% water, where it comes from and how it is boiled can really impact the taste and look of it, which is where I was gifted a fantastic BRITA filtered kettle as part of a challenge to create my very own iced tea lollies. Using the fragrant Birchall Lemongrass & Ginger tea plus water boiled using the snazzy kitchen device, I teamed this up with turmeric, coconut and frozen banana for a tropical, refreshing twist.
For the lollies –
- 6 x Lemongrass & Ginger tea bags
- 500ml boiling water
- 3 tablespoons coconut yogurt
- 2 teaspoons turmeric powder
- ¼ teaspoon cinnamon
- 3 tablespoons maple syrup
- 4 frozen bananas
- 1 teaspoon vanilla extract
To decorate –
- 1 teaspoon coconut oil
- 30g white chocolate, broken up into pieces (can be dairy-free/vegan)
- 3 teaspoons freeze-dried raspberries
- Dried rose petals
- Boil the kettle (I used the BRITA filtered kettle) then pour over the tea bags in a jug. Stir well then leave to cool.
- Add the cooled tea to a blender along with the remaining ingredients and blend for a good few minutes until smooth.
- Spoon between 4-6 lolly molds and place the lids and sticks on top. Place in the freezer for at least 4 hours to set.
- Gently melt the coconut oil and white chocolate, then remove the lollies from the freezer and place on a wire rack. Drizzle over the chocolate then sprinkle over the freeze-dried raspberries and rose petals. Now enjoy!
Keep any remaining lollies in the freezer for up to 1 month.