Mango Rose Vanilla Strawberry Square Mini Frozen Pops
July is one of those months that energetically align us with a sense of fun, sun, tradition, celebration and generally lots of outdoor activity. And as such, the foods we choose to treat our palettes with also reflect this effervescent moment of time. Enter frozen pops. They're simple to make and provide a creative vehicle of fun for everyone. Plus it gives you an excuse to crossbreed with ingredients and get all up in the alchemy of kitchen love. My super dear friends over at LUCID Tea have a delightful selection of blends that I love to incorporate in my culinary creations and with July being an excellent month for pops, this is where the story began. Continue below to check out this months food story adventure:)
Here's what you'll need to get started...
Mango Rose Vanilla Strawberry Square Mini Pops
(makes up to 30 mini square pops)
4 tsp LUCID Tea Mango Rose Vanilla
2 cups Coconut Water
30 Strawberries(thawed from frozen or fresh) or 16oz frozen bag
5 tbsp Maple Syrup or simple syrup of choice
2 tbsp Lemon Juice
1 whole Vanilla Bean(cut lengthwise remove seeds)
1/4 tsp Himalayan Salt
2 Mini Square 15 Pop/Ice Cube Trays
Pop Stick of choice
First start by steeping the tea. Heat Coconut Water then pour over the Mango Rose Vanilla(loose leaf) Tea. Let set for 8 minutes. Next, strain the liquid and add to a high speed blender along with all the other ingredients. Give it good blitz till ALL is combined. Pour mixture into each mini square pop tray segment and place in freezer for about an hour. Remove and add Pop sticks.