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!
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.
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!
© Copyright 2022 The Lazy Gastronome
A delicious lemon tea mixed with raspberries.
- 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
-
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 - 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.
-
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.
© Copyright 2022 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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These look delicious! I have some lemon verbena growing and I’d like to try this!
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God Bless!
Laurie
I love the verbena – it’s a great on fish too!! Thanks for stopping by – let me know how your pops come out!!
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SO tasty and refreshing. These were the perfect way to keep cool during our heat wave!
these ice pops were so fun to make and perfect for cooling down in this hot weather! so good!
Wow! This popsicle recipe looks yummy! Love the reddish color it makes it so appealing! Kids will definitely love this! Perfect for this Summer season!
Look so refreshing, can’t wait to try!
These raspberry Popsicles were absolutely amazing. Even the kids love them. I will definitely be making again.
This strawberry ice pops looks delicious perfect to cool down in this scorching heat.
Perfect for summer.
So so good for the summer heat! Thanks for the delicious recipe!