I was sick a few weeks back.
Not the usual slow-wind-up kind of sick, where it comes on gradually, and I scramble to fight it off with every tool in my arsenal.
This literally hit me as I sat in a movie theater, feeling fine one moment and then utterly crappy the next.
I slogged through the next few days, when I remembered that I had some of these popsicles in the freezer.
And though I tend to down gallons of hot tea when I’m under the weather, there was something so soothing and lovely about these lemony-herbal pops. And that’s when I came up with this final pop of the season………
I started with my ginger lemonade recipe, adding some chamomile tea to the mix. But they were still a bit “meh” (I mean, these ARE, after all, popsicles!). And then as luck would have it, the nice folks at Paradise sent me a few containers of their crystallized ginger to try.
I’ll be stashing these away as we head into fall and winter – but TBH, they may not last that long…..
2 tablespoons honey (plus more, if needed)
juice from 2 lemons (here’s the best way to juice a lemon!)
2″ piece of ginger, peeled and grated on the large hole side of a box grater (here’s how to store leftover ginger!)
4 chamomile tea bags
20 pieces of candied ginger, or to taste
Whisk honey and lemon juice in a medium bowl. Add the grated ginger and tea bags. Pour 2 cups of boiling water over and let steep for 10 minutes. Pour the mixture through a sieve into a spouted cup; let cool to warm and whisk again.
Place one piece of candied ginger into each of your popsicle molds; add the tea to cover. Top with another piece of ginger and fill to the top with the rest of the tea. Freeze till slushy (about 2 hours), add your popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver