Lately, I have been playing around with one of my favourite herbs, Lemon Verbena. It is a plant whose leaves and flowering tops are used to make medicine.
And the best way to start tinkering, I thought, is to bring back an old classic: the Tea-Pop.
Light and refreshing, this Tea-Pop is great to pass the time on a lazy, hazy afternoon.
Tea Recipe to Make Lemon Verbena Tea-Pops
- 2 TBSP lemon verbena, loose
- 1¼ cups sugar
- 2¼ cups fresh lemon juice
1. Add sugar and 1¼ cups water to a small saucepan and slowly, over medium heat, bring to a boil.
2. Once boiling, add lemon verbena and reduce heat to low and simmer, stirring occasionally, until sugar is dissolved about 5 minutes. Let cool slightly, then strain the lemon verbena.
3. Blend lemon verbena syrup, lemon juice, and 3 ⅓ cups water in a blender 1 minute. Pour lemon/lemon verbena mixture into ice-pop molds. Cover and insert sticks.
4. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.