Skip to main content

Blueberry Mandarin Spice Iced Tea Popsicles

It's National Iced Tea Day!  I'm going to throw this out there and admit that push comes to shove, I'm definitely an iced coffee girl.   When this event was announced, I decided I wanted to jump in and get out of my comfort zone a bit.   There's one type of tea that I love, and it's the kind that's served at Chinese restaurants.  The closest thing I've found to it is the Mandarin Spice from Celestial Seasonings.  And what goes better with orange than blueberries?  We've still got a ways to go before we can get them locally, but the ones at the grocery have been pretty good lately.

There's a few steps to this, but they all go quickly. First, I made a blueberry simple syrup by combining sugar, water, and blueberries. Normally it's a 1:1 ratio, but my berries were very tart, so I used 3/4c sugar and 1/2c water.  I was lucky to find some mandarin oranges at the market, so I zested one and added that to the syrup too. You can use a regular small orange if you can't find the mandarins.

While the simple syrup was cooling, I brewed the tea according the package directions by boiling 2 cups of water, steeping 4 teabags in it for about 6 minutes.   I added 2 cups cold water plus the juice from the orange, and set it in the fridge to chill for about 30 minutes. I added 1/3 of a cup of the blueberry simple syrup, stirred it well, then I poured the mixure into the popsicle molds and put them into the freezer.  My molds hold a total of 3 cups, so I got 6 popsicles, and had some left over.   I enjoyed that over some ice, sitting on the patio.

There's nothing like a popsicle on a hot day, so cool and refreshing! I'll be making some strawberry ones in a few weeks when picking starts, and with blackberries later in the summer.   Thanks so much to Heather from Hezzi-D's Books and Cooks for hosting and to all the other #FestiveFoodies for sharing their #NationalIcedTeaDay recipes!

Blueberry Mandarin Spice Iced Tea Popsicles

Blueberry Mandarin Spice Iced Tea Popsicles


  • 3/4 cup sugar
  • 1/2 cup water
  • 1 pint blueberries, rinsed and picked over
  • Juice and zest of a small orange
  • For the iced tea
  • 4 bags Celestial Seasons Mandarin Orange Spice Tea
  • 4 cups water (divided)


  1. Combine 3/4 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil. Add the berries, and reduce heat to a simmer. Add the orange zest, and simmer the berries for 5 to 10 minutes, until they pop and release their juices. Cool completely. Strain through a fine seive or cheesecloth and discard solids.
  2. Boil 2 cups of water and add it to a pitcher. Steep 4 teabags in it for 4 to 6 minutes. Add two cups of cold water, plus the juice of the orange and chill the mixture. Once it's cold, add 1/3 cup of the blueberry simple syrup, stir, and taste. Add additional syrup to the desired sweetness. Carefully pour the mixture into popsicle molds, then move to freezer and freeze completely.
  3. To unmold popsicles easily, run the mold under warm water until the popsicle slides out.
blueberries, iced tea, popsicles
Desserts, frozen treats
Created using The Recipes Generator
Check out all the other delicious recipes for National Iced Tea Day! 
Boozy Iced Tea Lemonade from Hezzi-D's Books and Cooks
 Blueberry Mandarin Spiced Iced Tea Popsicles from Jolene's Recipe Journal
 Sweet Tea Brined Oven Fried Chicken from A Kitchen Hoor's Adventures
Grenadian Chocolate Iced Tea from A Day in the Life on the Farm
 Chai Tea Slushies from Cindy's Recipes and Writings


  1. Replies
    1. It's been so hot it was all I could think about!

  2. These popsicles are perfect for summer cooling off!

    1. Definitely! I try to keep some in the fridge from June to September :)

  3. Love this recipe - so light and refreshing for summer!

  4. These popsicles sound so creative, delicious and refreshing for summer! Thanks so much for sharing with us at Whimsical Wednesdays Link Party!


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake