Mix Up A Classic Popsicle Recipe With Australia’s Supercharged Native!
As everyone knows we are a little partial to all things tea – so we have decided to mix up a classic and easy popsicle recipe with Australia’s supercharged native – Lemon Myrtle. Being a 100% Australian owned and operated farm, it goes without saying that we’d showcase one of our country’s greatest native flavours. Lemon myrtle has a sweet citral fragrance that, when brewed, translates to a refreshing lemony beverage that captures the heart of our regional location in Northern New South Wales where lemon myrtle thrives. Combine it with orange, add a paddle pop stick, throw in a freezer and you might just have a treat that the kids will bowl you over for this summer. Tip: Freshly squeezed orange juice is the best because of its bright, and fresh flavour, - when you taste the difference from making it out of fresh squeezed orange juice, you won't want to have it any other way again.
- 1/3 cup sugar (adjust to suit your taste)
- 1 cup of brewed Madura Lemon Myrtle tea (using 1 x leaf infuser)
- 2 1/2 cups fresh OJ, strained
- Combine the sugar with the Lemon Myrtle tea and allow it to brew. Stir the sugar to ensure it has dissolved completely.
- Once brewed, remove the tea bag and discard. Then stir in the orange juice.
- Adjust the sweetness according to your taste buds.
- Pour the ice pop juice into moulds and insert sticks.
- Freeze the ice pops for about 4 hours or until they are completely solid.
- Tip: If using paddle pop sticks, soak them for an hour in warm water prior to creating your icy pops.