Fennel, Mint & Liquorice Lollies

Makes 6 – 8

• 2 bags Twinings Fennel, Mint & Liquorice
• 125ml boiling water
• 20 – 30ml honey, to sweeten to taste
• 250ml clear green apple juice
• 15ml fresh mint, chopped
• 15ml fresh fennel fronds, torn
• ½ cucumber, thinly sliced

Method:

1. Pour the boiling water over the tea and allow to steep for 5 minutes.
2. Remove the tea bags and stir in the honey.
3. Stir in the apple juice and allow to cool.
4. Add the herbs and cucumber and transfer the mixture into lolly moulds and freeze for at least 4 – 5 hours.
5. Unmould before serving.