Ingredients4 cups (1 litre) boiling water
4 Red Seal Blueberry & Blackcurrant tea bags
3 tablespoons coconut sugar
2 tablespoons fresh lemon juice
2 teaspoons thyme leaves
Cooking Time4 hours 15 minutes
Serves8 ice pops
Pour the water into a jug and add the tea bags, sugar, lemon juice and thyme leaves. Stir to dissolve the sugar.
Remove the tea bags after 5 minutes, squeezing out excess liquid.
Allow the tea mixture to cool and then pour the liquid into 8 ice pop moulds.
Freeze for at least 4 hours before serving.