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Iced Peach & White Tea Lollies with Honey

By • Updated August 2026
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These elegant ice lollies blend the gentle, sweet notes of white peony tea (bai mu dan) with ripe summer peaches and a touch of British honey. The result is a refreshingly sophisticated frozen treat that's miles away from shop-bought ice pops—delicate, lightly floral, and naturally sweetened. Pour the strained tea into a popsicle mould and you'll have a batch ready for late-August garden parties or the last hurrah of the school holidays.

White tea's low astringency and subtle flavour make it ideal for freezing into ice lollies: it won't turn bitter or cloudy when frozen, and it pairs beautifully with stone fruit. This recipe uses a hot-steep method (rather than cold brew) to extract the tea's natural sweetness quickly, then chills before moulding. You'll need a set of popsicle moulds with secure lids to keep the sticks upright and prevent freezer odours sneaking in.

Iced Peach & White Tea Lollies with Honey
Prep Time15 mins
Cook Time0 mins
Servings6 lollies
DifficultyEasy

Ingredients

  • 500 ml boiling water (just off the boil, around 85°C)
  • 2 tbsp white peony tea (bai mu dan; loose-leaf)
  • 2 ripe peaches (sliced; about 250 g total)
  • 2–3 tbsp honey (British runny honey, to taste)
  • Squeeze of lemon juice (optional, to brighten)
  • Fresh mint leaves (optional, for garnish)
Nutrition per serving:
Calories: 42
Fat: 0.1g
Sugar: 9g
Protein: 0.4g

Instructions

1
Steep the tea: Place the white peony tea and sliced peaches in a heatproof jug. Pour over 500 ml of water that has just come off the boil (around 85°C—boiling water can scald delicate white tea). Steep for 5–7 minutes, stirring gently once or twice to release the peach juices.
2
Sweeten & strain: Stir in the honey while the tea is still warm, tasting as you go—ripe peaches vary in sweetness. Add a squeeze of lemon juice if you like a brighter finish. Strain the mixture through a fine-mesh sieve into a clean jug, pressing gently on the peach slices to extract their flavour. Discard the solids (or save the peach slices for a compote). Let the liquid cool to room temperature, then refrigerate for at least 1 hour until completely cold.
3
Fill the moulds: Pour the chilled tea into your popsicle moulds, leaving a few millimetres of headroom (liquid expands as it freezes). If you like, tuck a small mint leaf into each cavity for a pop of green. Insert the sticks (or fix the lids, depending on your mould design) and ensure they stand vertically.
4
Freeze: Transfer the moulds to the freezer on a flat shelf, away from strong-smelling foods. Freeze for at least 4–5 hours, or overnight, until solid. For summer parties, make them a day ahead so they're ready to unmould and serve straight from the freezer.
5
Unmould & serve: To release, run the outside of each mould under warm tap water for 5–10 seconds, then gently pull the stick. Serve immediately on a warm August afternoon, ideally in the garden with a stack of napkins. These lollies are delicate and will melt faster than commercial ice pops, so enjoy them fresh.

🫖 Equipment You'll Need

A good popsicle mould is essential here: look for moulds with tight-fitting lids or stick-holders that keep the sticks perfectly upright as the tea freezes, and silicone or BPA-free plastic that releases cleanly without cracking your delicate lollies. Cheap moulds can let sticks drift askew or trap odours from the freezer, spoiling the subtle peach and white tea flavour you've worked to build.

See our popsicle mould picks →

Expert Tip: Choose Ripe, Fragrant Peaches

Under-ripe peaches will contribute little flavour once frozen. Look for fruit that's fragrant at the stem end and yields gently to pressure—they'll infuse the tea with natural sweetness and reduce the honey you need. If peaches are out of season, swap in nectarines or tinned peaches in juice (drained and rinsed).

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