[Recipe] 6-Ingredient Summer Popsicles with Clipper Tea


Popsicles are your best friend in summer. Here I made tea and coconut-based fruity popsicles, using pureed fruit and tea leaves from 1872 Clipper TeaAlmost guilt-free, you never have to feel bad about eating them. Better still, these are chock full of vitamins and antioxidants that will make you feel good and look good. What are you waiting for? Take out your molds and start making them now!


The flavour possibilities are endless. It’s also much faster to make than ice cream. No churning required! And only SIX ingredients used in this recipe. You can have it entirely tea-based, or yogurt based, or both. Have it layered, or non-layered. Freeze these into as many layers as you have the patience to make. It is all up to you to create.


The tea leaves from Clipper Tea are so lovely and aromatic, and I particularly like the Summer Passionfruit black tea leaves for this recipe. The tea leaves blend perfectly with fresh Mango and Coconut to make a tropical popsicle. Anyone noticed that the Mango popsicles are shaped in a sail, which happens to resemble Clipper Tea’s logo?

Need more ideas? Check out their wide range of tea leaves and a special promotion in conjunction with Iced Tea Day at the end of this post!



Makes about 6-8 popsicles, depending on the size of the mold

Tea filling:

1  cup boiling water
1 heaping teaspoon of your favourite Clipper Tea leaves*
5 tbsp agave syrup
fresh fruit, cubed*

some ice cubes

Coconut filling:

3/4  cup full-fat coconut milk
3/4 cup plain/greek yogurt
3/4 cup agave syrup

Popsicle molds
Tea strainer / sieve
Wooden popsicle sticks


  1. To make the tea-based filling: Bring water to a boil and add in the tea leaves (in a tea strainer). Stir in the agave syrup or your preferred sweetener. Allow tea to infuse for twice the usual length of time. Let the mixture cool. Strain the mixture for any tea leaves.
  2. In a blender, blitz the steeped tea, fresh fruit, and ice cubes together.
  3. To make the coconut filling: Whisk the coconut filling ingredients till smooth.
  4. Divide the tea mixture evenly among popsicle molds. Cover the molds, insert sticks and freeze for 30 minutes or until just firm enough to keep the coconut filling from bleeding into the first layer.
  5. Pour a layer of the coconut filling. Add freshly cut fruit (optional). Again freeze until it firm enough. Repeat for the remaining layers. Cover with foil after filling and freeze until firm.
  6. To unmold, slightly warm the molds for 15 – 20 seconds (with warm water, a warm towel, or your hands) before gently pulling the popsicles out of the mold. Enjoy!

Other notes:

Tea loses its flavour once frozen. Brew for twice as long or use twice as much tea and brew for normal length of time.  Bear in mind that frozen pops will taste less sweet than the initial mixture, so feel free to adjust the sweetness to your own preference. Make sure that the stick goes all the way into the deepest layer or it will not be a clean removal when you pull out the pops.

*I paired fresh mango with the Summer Passionfruit Tea Leaves (YELLOW), and fresh raspberries with the Eternal Garden Tea Leaves (PINK).

This recipe is vegetarian and gluten-free. 

Where to find Clipper Tea?

  • ION Orchard #B4-07
  • Raffles City, #B1-48
  • Tangs Orchard, Basement 1
  • Robinsons The Heeren, Basement 1
  • Gardens by the Bay gift shops
  • Singapore Botanic Gardens gift shops
  • Night Safari Village Craft
Promotion: For Iced Tea Day on 10 June 2016, there will be 10% off selected loose tea blends that are perfect for making cold brews (refer to Clipper’s FaceBook page for more info on the teas).
This post is brought to you by Clipper Tea.