Lemon myrtle icy pops

Credit: Tammi Kwok

• makes

  10

• prep

  5 minutes

Ingredients

• 3 cups hot water
• ½ cup honey 
• 1 tsp dried lemon myrtle
• 1 lemon, juice and peel

Instructions

1. Add hot water, honey, lemon myrtle, lemon juice and peel to a small pot.
2. Bring to the boil, stirring to dissolve the honey, and simmer for a few minutes.
3. Remove from the heat and strain to remove the lemon peel. Leave to cool slightly.
4. Pour into popsicle moulds or into small dishes and freeze for 4 hours or until solid.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.