You can make turn any kind of tea into an ice pop, from a diet pop made with noncaloric sweetener to an elaborate fruit-filled, creamy pop.
Start with your choice of plain tea, Earl Grey, Constant Comment, rooibos, whatever. Then pick a sweetener.
You can use agave syrup, honey, flavored simple syrup (lavender, lemon, mint, etc.), fruit juice, fruit purée, maple syrup, sucralose (Splenda), sugar, sweetened condensed milk, etc.
Add in a creamy option, or chopped or puréed fruit, and the mix-and-match options are endless.
You’ll need ice pop molds or a substitute.
1. BREW the tea twice as strong as for drinking, brewing enough to fill your ice pop molds.
2. SWEETEN to taste. Add the sweetener while the tea is still hot. Stir to dissolve completely. (Note that if you want an ice-cold refresher, you can make pops with no sweetener at all. They refresh like ice-cold water—or an ice cube—on a hot day.)
3. ADD in any creamy ingredients or texture ingredients, and mix well. Note that chopped fruit will sink to the bottom of the ice pop mold. To cut down on this, wait until the pops freeze to a slushy consistency, and then mix in the fruit.
4. POUR the mixture into the ice pop molds and freeze.
Popsicle® is the trademark of the Popsicle Corporation, which is now part of Unilever Global. Thus, you can only use the term Popsicle when referring to one of their products.
Otherwise, what you have is an ice pop. That’s the generic term, just like tissue is the generic of the trademarked facial tissue Kleenex®.
Other examples of trademarked products vs. generics: Sanka® is decaffeinated coffee. Saran Wrap® is plastic wrap. Jacuzzi® is a whirlpool bath. Magic Marker® is a felt-tip pen.
And on and on.
> The history of the Popsicle.
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