Green Tea, Basil and Meyer Lemon Popsicles

Green Tea, Basil and Meyer Lemon Popsicle Recipe

Think sweet tea–if it was made with green tea–meets Thai basil all wrapped up in an Arnold Palmer using Meyer lemons. That is what this recipe is! It is so fresh and bright and yum, I cannot eat just one! Seriously, I got a brain freeze a few times over once these were done.

But as you know, making popsicles is my new favorite thing. I know they are hip right about now but I don’t care. I think most of the popsicle world is still left unexplored. Most recipes floating around the interwebz are classic twists just frozen. Oh wait…that is what this is! Never mind.

Thank you to Kirsten Tynan for coining it the Arnold Palmsicle! Love it.

Ingredients

  • ¼ Cup Meyer Lemon Juice
  • 1 ¼ Cups Water, for lemonade
  • ¾ Cup Sugar
  • 1 ½ Cups Water, for tea
  • 1 Bag Green Tea
  • 10 Leaves Basil

Printable View

Yield: 10 popsicles

Total Time
10 hours, 35 minutes

Prep time
10 minutes
Inactive time
10 hours, 15 minutes
Cook time
10 minutes

Main Ingredients:

Basil, Meyer Lemon

Technique:

Peeling

Recipe Type:

Popsicles

Diet:

Vegan

1. Juice Meyer lemons to get 1/4 Meyer lemon juice

2. Bring 1 1/2 cups of water to a boil and brew 1 bag of green tea  per its instructions.

3. While the tea steeps, tear up the 10 basil leaves and add them to the lemon juice.

4. Add just enough green tea to cover and mull the basil leaves.

5. Add the remaining green tea and let it steep for about 15 minutes.

6. Add the 1 1/4 cups of water and remove the basil leaves.

7. Add 3/4 cup of sugar and mix it all well.

8. Divide the mixture amongst your popsicle molds and freeze them.

9. Enjoy in about 7 to 10 hours.

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

Want to know what I'm cooking up next? Follow me on Facebook for Behind-the-Scenes access:

Are you a Cooking Stoned fanboy? Subscribe to our weekly newsletter!
No spam – we promise (we’re vegetarian)!