Go Back
Lemon iced tea popsicles with lemon verbena
Print Recipe
5 from 4 votes

Lemon iced tea popsicles

A fresh lemony popsicle that turns your favourite summer drink into a popsicle!
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: ice block, iceblock, iced lollie, iced tea, icy pole, Lemon iced tea, popsicle
Servings: 10 popsicles, 3.4oz (100ml) each


  • popsicle mould and sticks


  • 5 Lemon scented tea bags *substitute with with regular tea if unavailable
  • ½ cup (125ml) freshly squeezed lemon juice *approx. 1 - 2 lemons
  • ¼ cup & 2 & ½ teaspoons (70 gms) caster sugar
  • 20 Lemon verbena leaves *optional
  • 1 lemon, cut into slices to put into popsicles *optional


  • Place tea bags and lemon verbena leaves if using into a large heat proof jug.
  • Pour over 2 cups (500ml) boiling water, stir and allow to steep for 7 mins.
  • Remove tea bags and lemon verbeana leaves if using.
  • Add sugar to tea and stir until dissolved
  • Squeeze and strain lemon juice, add to tea
  • Add cold water until it makes it up to 34oz (1 litre)
  • Place lemon slices into moulds if using
  • Pour tea mix into moulds, add sticks and freeze for 24 hours
  • Remove from moulds and enjoy!


If you can't get lemon scented tea you can substitute with with regular tea such as black or english breakfast.  You may need to steep the tea for less time to avoid an overly tanny flavour.
Lemon verbena is a lemon scented herb used in sweet and savoury dishes.  You could also try using lemon balm for extra lemony notes but you can also leave it out.
These icy poles/popsicles need at least 12 hours to freeze, preferably 24, otherwise they can have a tendency to break when trying to remove them from the moulds.