4 Tick Tock Vanilla Rooibos teabags
475ml boiling water
3 tbsp honey
150g fresh raspberries and blackberries
Boil the water in a pan and add the Tick Tock Vanilla Rooibos teabags. Leave to steep for 10 minutes then remove the teabags from the pan and discard.
Add the honey to the pan and allow the mixture to cool.
Add the berries to the ice lolly moulds (about 25g per mould).
Pour the cooled tea mixture into ice lolly moulds until it fills to the top.
Place the ice lolly sticks into the mould and freeze for at least 8 hours or overnight.
