
Ingredients
- 2 earl grey tea bgs
- 25 g of caster sugar
- 2 lemons, ½ juiced, plus 6 slices
Method
Step 1
Put the teabags into a heatproof jug and pour over 400ml boiling water. Let the teabags steep for 30 secs, then remove and discard. Stir in the sugar to dissolve. Set aside until completely cool.Step 2
Stir in the lemon juice, to taste. Put a slice of lemon in each of 6 x 100ml lolly moulds, then pour in the tea and add the lolly sticks. Freeze for 4 hrs, or until firm.