As a kid, I could never get enough of those rocket ship popsicles! Though I have slightly more grown up tastes now, I still love a good popsicle on a hot summer’s day. Using green matcha tea adds tons of great antioxidants as well as a delicious flavour into these easy to make treats.
I used this great recipe for green tea mango popsicles from the minimalist baker and used honey instead of agave and added a tea spoon of coconut oil into the green tea portion.
Here are a few tips for making your own popsicles.
- I didn’t have enough popsicle molds so I tried using a tovolo ice cube tray. These silicon trays made it super easy to pop the popsicles out. Next time I’d prefer a slightly smaller cube size but it worked out well as a mold.
- The paper straw sticks on the other hand did not work out well. I used it mostly for aesthetic reasons but within minutes of eating the popsicles, the paper would get wet and the sticks would bend so it made it a little more than difficult to eat. Using dixie cups would have also worked out well as an alternative to a popsicle mold.
- When picking a popsicle mold, try to find one with rigid sticks or holes in the sticks so that when you pull out your popsicle, the stick doesn’t come out by itself.
- For the silicone ice cube trays, it was super easy to pop out the popsicle once it was frozen. The actual popsicle mold though was much more difficult. You’ll have to run it under running water to loosen it a bit. My tray had lots ridges and curves around the edge which made it a big of a nightmare when trying to pull the popsicles out. Next time I’ll stick to much simpler shape.
- For layers, mix your first flavor and then stick the trays in the freezer for at least 10 minutes to let it solidify a bit to get a nice clean line. I was a little anxious and poured my second layer on to soon and it just ended up combining. But not in pretty marbling effect. More like a green and orange makes brown effect.
Once they are frozen, grab some friends and sit back and enjoy these delicious treats!