Black Currant Tea Pops

| Dec 17, 2013

Biotta Juice Featured: Black Currant Juice

Makes 6 (3 oz pops)


1 cup brewed green tea (from 1 tea bag)
1/4 cup raw honey
1 teaspoon pure vanilla extract
1/2 cup Greek yogurt


Brew green tea and cool slightly. Pour into a pitcher. Add honey and stir together to dissolve. Pour in BIOTTA BLACK CURRANT JUICE, vanilla and Greek yogurt. Briskly whisk together until mixture is smooth. Pour into popsicle molds and freeze until firm, about 6 hours.

NOTE – to make a layered popsicle; do not add Greek yogurt into mixture above. Instead, fill each popsicle mold half way with only the juice base. Set in freezer for 1 hour. Whisk the remaining juice base with the Greek yogurt and set aside. Once the first layer is almost frozen, pour the creamy Greek yogurt mix in to fill the popsicle mold. Freeze for at least 6 hours until firm. Let stand 5 minutes before removing pops from mold.

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