Lemon Verbena Tea & Raspberry Ice Pops

I’ve been working through all the remaining frozen fruits and vegetables from last year’s harvest. I need room for this year!

There are just a few berries left, so here comes some berry recipes! Starting with these delicious lemon verbena tea and raspberry pops. So good!!

Here’s How you Do it:

In addition to vegetables and some berry plants, I grow herbs. One of my favorites is lemon verbena. You can make a room spray with it. Or put it in a potpourri. And it’s slightly lemony flavor makes a lovely tea.

And that’s what you’ll make first. Make a little extra for your cup too! You can find lemon verbena at some farmer’s markets – or you can go to the nursery and grow some of your own!

lemon verbena

Bring the water to a boil, then add the dried verbena.

Turn off the heat to low and let it steep for about a half an hour.

Strain the tea and return it to the pan.

Add the sugar and berries and, again, bring it to a boil.

Reduce heat and simmer on low, breaking up the berries with a wooden spoon.

Continue to simmer until it’s reduced t half – about 1-1/2 cup. Remove it from the heat and allow it to cool.

When it’s cool enough to touch, pour it into a mesh strainer. Using a wooden spoon, press the berries trying to remove as much pulp as possible from the seeds.

lemon verbena

Occasionally scrape the bottom of the strainer. The pulp will stick there a little bit.

Discard the seeds.

Pour liquid into popsicle molds. Depending on the mold, you will get 6 to 8 ice pops.

Freeze for at least 8 hours.

Enjoy!

lemon verbena

© Copyright 2022 The Lazy Gastronome

lemon verbena

Lemon Verbena & Raspberry Ice Pops

A delicious lemon tea mixed with raspberries.

Servings: 6 pops
Author: HelenFern
Ingredients
  • 1-1/2 cup water
  • 1/2 to 2/3 cup dried lemon verbena leaves
  • 1-1/4 cup raspberries , fresh or frozen
  • 2/3 cup granulated sugar
Instructions
  1. Bring the water to a boil, then add the dried verbena.

  2. Turn off the heat to low and let it steep for about a half an hour.

  3. Strain the tea and return it to the pan.

  4. Add the sugar and berries and, again, bring it to a boil.

  5. Reduce heat and simmer on low, breaking up the berries with a wooden spoon.

  6. Continue to simmer until it's reduced t half - 1-1/2 cup. Remove it from the heat and allow it to cool.

  7. When it's cool enough to touch, pour it into a mesh strainer. Using a wooden spoon, press the berries trying to remove as much pulp as possible from the seeds.

  8. Occasionally scrape the bottom of the strainer. The pulp will stick there a little bit.

  9. Discard the seeds.

  10. Pour liquid into popsicle molds. Depending on the mold, you will get 6 to 8 ice pops. 

  11. Freeze for at least 8 hours.

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

lemon verbeba

Here are some things that are perfect to use for this recipe!

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3 Responses to Lemon Verbena Tea & Raspberry Ice Pops

  1. Laurie says:

    These look delicious! I have some lemon verbena growing and I’d like to try this!

    Featuring your post on today’s Sunday Sunshine Blog Hop!

    God Bless!
    Laurie

    • HelenFern says:

      I love the verbena – it’s a great on fish too!! Thanks for stopping by – let me know how your pops come out!!

  2. Pingback: Freezing Berries - Saving Summer' Harvest - The Lazy GastronomeThe Lazy Gastronome

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