Southern Sweet Tea Pops

What’s even more refreshing than Southern-style sweet tea with mint and peach? Southern sweet tea in pop form!

This cool recipe from Pops! By Krystina Castella is perfect for (Peach Month, as it uses six whole fruits that get frozen right into the pops. Make up a batch or two to share—you and your guests can beat the heat while enjoying sweet, fresh peaches.

Southern Sweet Tea Pops

1 ¾ cups sugar

6 peaches, cut into wedges, skin on

2 limes, peeled and cut into rounds

1 sprig of fresh mint

3 “family-size” or 8 regular-sized bags orange pekoe black tea

Makes six 8-ounce pops or eight 6-ounce pops. 

I created these pops as a reminder of all things Southern: hiking beneath moss-covered oak trees, crossing paths with alligators, and eating at simple home-style restaurants that serve bottomless glasses of Southern sweet tea. The sweetener is added to the tea before it is chilled, either during or after brewing. Southerners add peaches and other local fruits to further flavor the tea. Some insist that the best sweet tea is brewed from the heat of the sun. That’s how I prepare these Southern Sweet Tea Pops.

1.     In a saucepan over low heat, bring 2 cups water to a simmer and stir in the sugar until the sugar is dissolved. Remove from the heat and add 2 cups cold water. Let cool for 10 minutes.

2.     Pour the sugar water into a clear glass container. Add the peaches, limes, and mint and stir. Add the tea bags. Cover and put the container outside in the sun for 3 to 5 hours, or until the tea reaches your desired strength.

3.     Remove the tea bags and stir the tea. Scoop out the peaches, limes, and mint, and divide them evenly among the pop molds. Pour in the tea. Insert the sticks. Freeze for at least 6 hours.

4.     Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Serve graciously.

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