A few summers ago, I was looking for a fun way to cool off that didn’t involve sugary ice cream or messy snow cones. I wanted something light, refreshing, and maybe a little fancy — without the fuss. That’s when I tried adding dried lavender to a batch of honey-lemon tea, and it was magic. My kids loved it frozen into pops, and I loved how simple and naturally sweet it was. These ice pops have become our go-to summer cooler elegant enough for a garden brunch but easy enough for a weekday treat.

Ingredients:

• 1 ½ cups water

• 2 tsp dried culinary lavender

• 2 tbsp honey (adjust to taste)

• 1 tbsp lemon juice

• ½ cup coconut milk or almond milk (optional for creamier version)

Instructions:

1. Steep the lavender: In a small saucepan, bring the water to a boil. Remove from heat and add the dried lavender. Cover and let it steep for 10–15 minutes.

2. Strain: Strain out the lavender using a fine mesh sieve or cheesecloth.

3. Sweeten and flavor: Stir in honey and lemon juice while the mixture is still warm so the honey dissolves fully. Let cool to room temperature.

4. Add milk (optional): For a creamier ice pop, mix in the coconut or almond milk. If you prefer a more tea-like, icy texture, leave it out.

5. Freeze: Pour into ice pop molds and freeze for at least 4–6 hours, or overnight.

6. Serve: Run warm water over the molds for a few seconds to release the pops. Enjoy immediately!

Sarah’s Tips:

• Lavender tip: Make sure you're using food-grade (culinary) lavender — not the kind sold for potpourri or crafts.

• Flavor twist: Add a few crushed blueberries or a swirl of pureed peach before freezing for extra color and flavor.

• Make it creamy: The coconut milk adds a dreamy creaminess and pairs beautifully with the floral lavender.

Nutrition (Per Pop – based on 6 servings, non-creamy version):

• Calories: 35

• Carbohydrates: 9g

• Sugars: 8g

• Protein: 0g

• Fat: 0g

• Fiber: 0g