These easy to make rooibos raspberry ice pops are a healthy refreshing treat perfect on a warm day. They make a great low sugar after school snack too!
These delicious, low carb rooibos raspberry ice pops combine great flavour with nutritional benefits.
When it comes to rooibos (red bush) people seem to either love it or hate it. I haven’t yet come across anyone who would not have a strong opinion about it one way or another. I have a friend who shudders at the memory of being made to drink rooibos as a child growing up in South Africa, where rooibos comes from. She tells me all school children were routinely given rooibos as it’s so nutritious.
If I had been given rooibos as a child I would have only good memories! I love this plant and drink rooibos tea every day!
I love everything about it: sweet taste, deep red colour, as well as the fact that it’s all natural, caffeine free and healthy.
How to make rooibos raspberry ice pops
This rooibos tea recipe is incredibly easy to make. Start by brewing the rooibos tea. I used 2 tea bags for a more intense flavour. Red bush (rooibos) tea does not become strong in the same that regular black tea does, so the flavour will not be overpowering. Leave your tea to cool completely, then remove the tea bags.
Combine with the remaining ingredients and puree until smooth. Pour into your moulds and freeze you rooibos raspberry popsicles for at least 2 hours.
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How much sugar do these rooibos raspberry ice pops contain
These red bush ice popsicles do not contain any refined sugar and I only used 1.5 tablespoon of honey (you can swap that for maple syrup for a vegan option). So these raspberry ice lollies are refreshing and low in calories. Which means you don’t have to stop at one!
I asked my son (who has a seriously sweet tooth) if they were sweet enough. His answer was ‘they are just right’. So I know they are.
The coconut milk makes the texture silky smooth without affecting the taste very much.
More rooibos recipe ideas
Rooibos Raspberry Ice Pops
- 1/2 cup rooibos tea made using 2 tea bags
- 1 cup raspberries
- 100 g coconut milk
- 1.5 tablespoons honey/maple syrup
- Place 2 rooibos tea bags in a cup and fill halfway with boiling water. Leave to cool completely, then remove the tea bags. Combine the tea with the other ingredients, puree, pour into ice pop moulds and freeze for 3-4 hours.
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