A cool iced tea with lemon zest frozen into popsicle form. Fold in blackberry jam for a slightly sweet and fruity addition.
By Amrita Rawat
he result is delicious and not too sweet. The flavor of tea really comes through, so use your finest black blend! I tossed in some lemon zest as a nod to the lovely iced teas of summer, and I also swirled some blackberry jam into half of them just for the hell of it. The blackberry swirled ones were my favorite.
- 4 tablespoons (23 grams) of black tea leaves
- 2½ cups (610 grams) of whole milk (or almond milk, which is what I used) + another ½ cup
- 3 tbs cornstarch
- 1 cup blackberry jam
- ½ cup condensed milk
- zest of one lemon
- Place the 2½ cups of whole milk or almond milk in a large saucepan over medium heat with the tea leaves.
- Once the milk comes to a gently simmer, turn off the heat completely and let steep for one minute, then strain the leaves while pouring the mixture into another bowl.
- Whisk the cornstarch together with the ½ cup of milk until there are no lumps, then whisk it into the milk-tea until slightly thickened.
- Whisk in the blackberry jam, lemon milk, and the condensed milk until even.
- Add more condensed milk according to your preference of sweetness*
- *Keep in mind that once frozen, it tastes slightly less sweet because of the iciness, so it's okay if it's a bit on the sweet side as a warm mixture!
- Divide the mixture into popsicle molds and freeze until hard, and enjoy!