Think popsicles are boring? Passé? Let me convert you. Plunge into a purple-hued daydream…a summer garden of freshly picked blueberries, sweet honey, and heady jasmine blooms.
This fruit popsicle recipe is everything the frozen-sugar-water-in-the-palette-of-a-traffic-light of your childhood was not. It’s rich, silky, and humming with the flavours and scents of the sunshine season. Also, it’s ridiculously creamy.
If you’re sitting with a glut of bramble pickings, feel free to swop out the blueberries for blackberries. But don’t skimp on the tea; use the finest quality jasmine tea you can find—you need a potent flower to make this popsicle everything it was born to be. (Teapigs are my favourite, FYI.)
You can also opt to blend the berries after sautéing—less chunkiness, if that’s more your groove.Print
A creamy, dreamy fruit popsicle recipe infused with sweet jasmine tea and coconut milk. *swoon*
Jasmine Tea & Coconut Cream Layer
- 1½ cups full fat coconut milk
- 1½ cups whole milk
- Just under 1/2 cup honey
- 2 jasmine tea bags, steeped in 1/4 cup water
- 2 tsp vanilla extract
- 1½ cups frozen blueberries (fresh are fine, too)
- ¼ cup honey
- Combine the coconut milk, milk, honey, and vanilla in a small saucepan. Simmer gently, and pour in tea water. Drop tea bags in, too. Once it begins to boil, switch off heat and let tea steep for at least 15-20 minutes.
- While you wait for the tea to steep, tumble the blueberries into a skillet and sauté on medium heat until the berries start to burst. Pour in honey, stir well, smoosh the berries a bit, then remove from the heat. Leave to cool completely.
- Spoon blueberry mixture into popsicle mould (one tablespoon or two, depending on size of mould). Fill remainder of mould—until just before the top—with the cream tea mixture.
- Use a toothpick or skewer to swirl the blueberries into the cream a little.
- Freeze until solid, 12 hours or overnight.
Keywords: popsicle recipes fruit easy blueberry