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Tulsi is an adaptogen, and like most adaptogens, is fabulous for the immune system. In Adaptogens: Herbs for Strength, Stamina, and Stress Relief, David Winston talks about using tulsi in his herbal practice for people with rhinitis and pet dander allergies, with good success.
I thought ice pops would be fun, so I came up with these yummy tulsi and green tea honey pops with peaches and raspberries!
The tea for this recipe is The Republic of Tea’s new blend, Serenity. It’s a matcha and green tea blend with tulsi and lavender, and also has natural vanilla and honey flavors. It’s quite lovely as a hot tea, and I really like what it brings to this ice pop recipe, too. (Republic of Tea hooked me up with samples of their newest green tea offerings, and I think this one is my favorite!)
You can use popsicle molds to make these if you have them, but I used small paper cups and wooden coffee stir sticks for mine.
2 tea bags holy basil and green tea (either one bag of each or two bags of a blend like Serenity)
8 oz of hot water
A few slices of frozen peaches or a handful of frozen raspberries
Local honey to taste
1. Brew the tea bags in 8 oz of hot water to make an extra strong tea. Freezing will dilute the flavors a little, so brewing extra strength makes the finished pops tastier.
You can try other fruit, too- blackberry, strawberry, and mango would all be delicious for this recipe. The raspberry ones are my favorite. I love having them in the freezer for when I wake up with a scratchy throat from allergies, or as a treat after working in the garden all afternoon.
Best of health,