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Blackberry & Elderflower Iced Tea Lollies

By • Updated July 2026
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These elegant ice lollies transform delicate white tea, fresh British blackberries, and a splash of elderflower cordial into a grown-up summer treat that's miles away from neon-coloured supermarket freezer fare. The gentle floral notes of elderflower harmonise beautifully with the berry-bright tartness, while the white tea base lends a subtle, refined backdrop. Frozen in proper ice lolly moulds, they're perfect for August afternoons in the garden or as a refreshing finale to a summer lunch.

The technique is wonderfully simple—brewing tea for freezing requires just a little extra steeping time to compensate for muted flavour once frozen, and the blackberries suspend beautifully in the moulds as they set. You can adapt this formula to any seasonal British fruit: try raspberries, strawberries, or even stoned cherries in high summer. For more ways to freeze tea this season, see our guide to tea ice cubes.

Blackberry & Elderflower Iced Tea Lollies
Prep Time10 mins
Cook Time0 mins
Servings6 lollies
DifficultyEasy

Ingredients

  • 400 ml boiling water
  • 2 tbsp White Tea (loose-leaf or 3 bags; Silver Needle or Bai Mudan work beautifully)
  • 2 tbsp Elderflower Cordial (such as Belvoir or homemade)
  • 1 tbsp Honey or caster sugar (optional, to taste)
  • 80 g Fresh Blackberries (about 12–15 berries)
  • Squeeze of Lemon Juice (optional, to brighten)
Nutrition per serving:
Calories: 28
Fat: 0g
Sugar: 6g
Protein: 0g

Instructions

1
Brew: Pour the boiling water over the white tea in a heatproof jug and steep for 6–8 minutes—slightly longer than usual to ensure the flavour holds once frozen. Strain out the leaves or bags, then stir in the elderflower cordial. Taste; if you prefer a touch more sweetness, add honey or sugar while the tea is still warm. Leave to cool to room temperature (or speed this up by flash-chilling over a bowl of ice).
2
Prepare Berries: Rinse the blackberries gently and pat dry. Halve any very large berries so they fit neatly in the moulds. A squeeze of lemon juice at this stage will help the fruit keep its bright colour.
3
Fill Moulds: Divide the blackberries among your ice lolly moulds, dropping 2–3 berries (or halves) into each cavity. Pour the cooled tea mixture over the fruit, leaving about 5 mm headroom to allow for expansion as it freezes.
4
Insert Sticks: Snap on the lids and insert the sticks. If your moulds don't have lids, cover the top with foil and poke wooden sticks through; the foil will hold them upright as the mixture freezes.
5
Freeze: Transfer to the freezer on a flat shelf and freeze for at least 4–6 hours, or overnight. For more iced tea ideas, explore our summer recipe collection.
6
Unmould: To release, run the outside of each mould briefly under warm tap water for 5–10 seconds, then gently pull the stick. Serve straight away on a warm July afternoon—they'll begin to weep almost immediately in the heat.

🫖 Equipment You'll Need

Good-quality reusable ice lolly moulds make all the difference when you're freezing tea-based treats: look for silicone or BPA-free plastic moulds with tight-fitting lids that hold the sticks upright and prevent freezer odours creeping in. Flimsy moulds can warp, leak, or make it near-impossible to extract your lollies without snapping the stick, whereas a well-designed set will give you clean releases and consistent portions every time. Our full buying guide compares the best options for 2026.

See our ice lolly moulds picks →

Expert Tip: Sweeten While Warm

Sugar and honey dissolve far more readily in warm liquid than cold. Always add your sweetener to the freshly brewed tea, before it cools, to avoid gritty crystals in the finished lollies. Taste once cool—you can always stir in a little more cordial if needed.

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