Strawberry Citrus Pop Recipe

Brew the tea

Bring 4 cups of water to just under a boil (about 175–185°F / 80–85°C). Remove from heat and add 2 tablespoons green tea leaves (or 2 tea bags). Steep for 2–3 minutes to avoid bitterness, then strain out leaves or remove bags.

While the tea is still warm, stir in 2 tablespoons granulated sugar until fully dissolved. Set the sweetened tea aside to cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes).

Cook the fruit syrup

In a small saucepan combine 1 cup sliced fresh strawberries, 1 cup water, 1 tablespoon granulated sugar, 1 tablespoon fresh orange juice, 1 teaspoon orange zest and 1 teaspoon lemon juice. Bring to a gentle simmer over medium heat.

Simmer gently for 6–8 minutes, stirring occasionally, until strawberries are softened and the liquid has reduced slightly to a saucy consistency.

Using a fork or potato masher, lightly crush the strawberries in the pan to release more juice, then remove from heat. Allow the mixture to cool for 10 minutes.

Optional: For a smoother syrup, strain the cooled mixture through a fine-mesh sieve into a bowl, pressing on solids to extract liquid. Discard solids or reserve a spoonful for garnish. You should end up with roughly 3/4 cup syrup. Chill until cold.

Assemble the drink: Fill a tall glass with about 1/2 cup ice cubes (or to preference). Pour 1 cup (240 ml) of chilled green tea into the glass.

Add 2–3 tablespoons of the chilled citrus-strawberry syrup to the tea (adjust to taste for sweetness and fruitiness). Stir gently to combine.

Top with 1/2 cup cold sparkling water to add effervescence. Stir once gently to integrate without flattening the soda.

Garnish with 3 sliced strawberries, 1 thin orange wheel, and 2–3 mint leaves if using. Serve immediately.

Notes: For a stronger citrus note, add an extra 1/2 teaspoon orange zest to the syrup or a splash more fresh orange juice. For iced (non-sparkling) version, omit the sparkling water and use additional chilled green tea.