Summertime and the living is… hot! But don’t worry, we’ve got a solution: the return of the tea-pops! I’ve been searching for and tinkering with some new, improved recipes that I couldn’t wait to share with you. My first frosty treat uses blueberries, who are currently at their peak in the growing season, and (of course) tea!
Blueberry Tea Cream Pops
Makes about 40 Popsicles
3 cups water
3 cups sugar
4 tablespoons of NYC Breakfast
8 pints fresh blueberries, washed
4 tablespoons fresh lemon juice
1 cup heavy cream
Popsicles molds (or paper cups
1. Make the tea-infused simple syrup: In a saucepan, bring the water and sugar to a boil and stir until the sugar dissolves. Add the loose tea , remove from the heat and let steep for 4 minutes. Strain the tea leaves and discard; let the tea-syrup cool to room temperature.
2. Puree the blueberries in a blender and immediately stir in the tea-syrup and lemon juice. (The mixture will be very sweet, which will later be tempered by freezing.) Stir in the heavy cream and pour the mixture into molds or paper cups that have been outfitted with popsicle sticks. Freeze overnight, remove from the molds and serve.