Credit: Johnny Miller

Recipe Summary

45 mins
6 hrs
Makes about 30


Ingredient Checklist


Instructions Checklist
  • Lemonade layer: Heat sugar and 2 cups water in a small saucepan over high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Remove from heat; add lemon zest. Let steep 20 minutes; remove zest. Refrigerate syrup until completely chilled, 1 hour. Combine half of syrup, 1 cup lemon juice, and 1 cup water in a measuring cup.

  • Tea layer: Place tea bags in a measuring cup. Add 1 1/4 cups boiling water; let steep 8 minutes. Remove bags. Refrigerate tea until completely chilled, 1 hour. Combine remaining syrup, remaining 1 cup lemon juice, and 1 cup tea in a measuring cup.

  • Fill Popsicle molds partially with either lemonade or iced-tea mixture. Freeze until slushy, about 1 hour. Insert Popsicle sticks (they should stand in the mixture by themselves; continue to freeze if they don't) and freeze until firm, about 1 hour. Fill molds to top with remaining mixture; freeze until firm, about 2 hours.


Raspberry variation: In step 3, fill molds partially with tea or lemonade mixture; freeze, insert sticks, and freeze again as directed. Divide raspberries among molds; freeze until firm, about 2 hours.


Reviews (3)

Rating: Unrated
There were a big hit on a hot afternoon. However, it is difficult to get two tones. Most popsicle molds provide a drip catcher, which means when you put the stick in to freeze, you can't put any more liquid in. So you can't freeze one portion with the stick in then put in another kind of liquid. If you want to two, you need an open mold. I made the equivalent of an Arnold Palmer popsicle. Still quite tasty, though!! Will make again.
Rating: Unrated
These are so beautiful. I can't wait to make them.
Rating: Unrated
Could you post where to find the popsicle molds? Have looked forever, and can't find anything but plastic. won't use that.