Black Tea Plum Pops
(makes about 10 pops)
4 plums, quartered, pits discarded (the pops in the picture were made with red-fleshed plums, but amber will also do)
2 cups water
2 Tbsp. black tea (we recommend Amazon Mango, Apricot, Black Currant, Hawaiian Orchid, Island Nights, Raspberry Coconut Creme, or Southern Hospitalitea for this recipe)
⅓ c. sugar + 3 Tbsp., divided
Preheat the oven to 375° F. Place plum quarters in a baking dish, such as a pie pan, and sprinkle with three tablespoons of sugar. Roast in the oven 30-40 minutes until the fruit is slumped, tender, and has released its juices. Remove from the oven and let cool completely, then puree the roasted plums with the remaining sugar and fruit juices. Press through a fine mesh sieve into a mixing bowl. To brew tea, bring two cups of water to a boil. Remove from heat and add tea to an infuser or strainer, then steep for 3-5 minutes depending on package instructions. Remove tea leaves, then stir brewed tea into fruit mixture until well combined and the sugar is dissolved. Divide between ice pop molds and let freeze for 45 minutes before inserting sticks and freezing solid.
Recipe adapted from Hungry Girl Por Vida.
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