It’s true, summer is fading. The smell of fresh school supplies is in the air and carefree weekends are dwindling swiftly.
This week I fly west with Sean for his first vacation in over a year. There are many plans for dining, some baseball, a new niece will hopefully arrive when we are there, and a much needed beach day at Lake Tahoe will be taken in. I want to pack in as many summer activities for him as possible with a large side of relaxation.
I’ve also been trying to make as many frozen treats before the summer ends. This ice pop blends the summertime staple of sweet tea with tart-sweet roasted plums. You could skip roasting the plums to save yourself a step, but I really like the deep, concentrated plum flavor the roasting lends. These pops are less like the height of summer, they aren’t as tart and bright as some of my other popsicles have been, but have a richness and bittersweet edge that nods toward the inevitable end of the season.
Black Tea Plum Ice Pops
Makes about 10 ice pops.
I used a purple/red fleshed plum here, an amber fleshed plum will work just as well but may alter the finished color.
4 plums, quartered and pits discarded
2 cups brewed black tea
1/3 cup sugar plus 3 Tablespoons, divided
Preheat oven to 375*F.
Place plum quarters in a baking dish (a pie pan works nicely) and sprinkle with 3 tablespoons of sugar. Roast in the hot oven for 30-40 minutes until fruit is slumped, tender, and juices have released. Remove from oven and cool completely. Once cooled, puree the roasted plums, with juices and remaining sugar, and press through a fine mesh sieve into a mixing bowl. Stir in the black tea until combined well and sugar is dissolved. Divide between ice pop molds and freeze 45 minute before inserting sticks and freezing solid.