Green Tea, Basil and Meyer Lemon Popsicles

Recipe by: Jerry James Stone | Written November 13, 2012

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.

1PYrGjUFpYs

Ingredients

1/4 cup(s) Meyer Lemon Juice
1 1/4 cup(s) water, for lemonade
3/4 cups(s) sugar
1 1/2 cup(s) water, for tea
1 Bag green tea
10 leaves basil

Total Time:

PREP
10 minutes
INACTIVE
10 hours 15 minutes
COOK
10 minutes
Servings:
10 popsicles 
Recipe Type:
Popsicles
Diet:
Vegetarian
  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.

     

Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe