• 500 ml of water
  • 1/4 tsp regular (loose) Indian black tea dust
  • 3 tbsp regular sugar (or adjust per your taste)
  • ½ tsp ground ginger (powder)
  • ½ tsp powdered Black salt (Kala Namak)
  • 1 ½ tbsp fresh lemon juice


  1. Place a clean saucepan on stove-top over on medium heat and add 500ml of water plus the sugar
  2. When you see bubbles form at the bottom of the pan, add the tea granules and heat/boil just for a minute, or till the time you see the infusion turning into a lovely light caramel color. (Boiling any more would result in a darker bitter tea with an unpleasant aftertaste.)
  3. As soon as you see that it is the colour, remove the saucepan and turn the stove off, to avoid overheating the tea.
  4. Strain/filter the tea into a container.
  5. Add ground ginger, black salt and lime juice. You will see the tea color change from caramel to deep yellow!
  6. Pour into a heat-safe container through a fine-mesh sieve. Let cool for 15-20 minutes.
  7. Once the mixture is at room temperature, beat with a risk or hand mixer until frothy. Distribute into popsicle molds and freeze overnight.