If you've ever wanted an excuse to eat your matcha instead of drink it, this is it. Our ceremonial grade Saffron Matcha brings its usual rich, grassy depth here, but frozen into a creamy coconut base it turns into something closer to dessert: some honey for sweetness, a touch of lime zest to keep it bright, and just enough saffron underneath to round the whole thing out. No steeping, no straining, just a quick whisk and a freezer. Eight pops, one very good afternoon.

Servings: 8

Ingredients

• 2 teaspoons Saffron Matcha (ceremonial grade), sifted
• 2 tablespoons warm water (not boiling)
• 1.5 cups full-fat coconut milk
• 4 tablespoons honey
• 1 lime, zested
• 1 pinch fine sea salt
• 8 small mint leaves, for the mold

Steps

1. Whisk the matcha paste: In a small bowl, whisk 2 teaspoons Saffron Matcha (ceremonial grade), sifted into 2 tablespoons warm water (not boiling) using a bamboo whisk or fork, working in a zigzag motion until completely smooth with no clumps.
2. Build the base: Gradually whisk in 1.5 cups full-fat coconut milk, then add 4 tablespoons honey, 1 lime, zested, and 0.3 teaspoons fine sea salt, whisking until fully combined and the honey has dissolved.
3. Fill the molds: Tuck a mint leaf against the side of each popsicle mold, then pour in the mixture, leaving about 1/4 inch at the top for expansion.
4. Freeze partway, add sticks: Freeze for 60 minutes, until just firm enough to hold a popsicle stick upright, then insert the sticks.
5. Freeze solid: Freeze for at least 6 hours, or overnight, until completely solid.
6. Unmold: Run the outside of the mold under warm water for 10-15 seconds to release. Serve right away.