Silencer Posted March 4, 2006 Posted March 4, 2006 One day this week I made some tea and put sugar in it. However, it was really hot and I was in a hurry so I put it in the freezer to cool it off a little. Well, I forgot about my tea and found a tea popsicle in my freezer, complete with a spoon handle. Well, it tasted pretty good, except that the top (part closest to the handle of the spoon) was really sweet. I was wondering what happened to the solution as it cooled. Did the sugar all rise to the top and start to crystalize as the solution cooled? Also, when I managed to get it out of the mug it almost immediately began dripping. It was sort of like the tea was draining from from the ice. So I'm just curius as to what happens when you freeze solutions. It might be nice to make a tea popsicle that is evenly sweetened throughout if possible.
insane_alien Posted March 4, 2006 Posted March 4, 2006 the sugar just started to crystalize when the tea waas near freezing. the spoon just acted like a seed crystal.
akcapr Posted March 4, 2006 Posted March 4, 2006 ehh i dunno about that. usually u dont saturate ur tea very much when its hot.
Daecon Posted March 5, 2006 Posted March 5, 2006 The higher the temperature of water, the more sugar you can dissolve in it. Perhaps as the temp of the tea cooled, sugar started to (what's the opposite of dissolve?) and the sugar got carried up to the top of the cup along with the ice as the cold water rose to the surface when it solidified? I know what I mean. My brain is too sleepy to articulate proplerly. Maybe the chemicals in the tea, that make it "tea" have a lower freezing point that water, so although the water was ice, the tea was still liquid...?
Daecon Posted March 5, 2006 Posted March 5, 2006 Yes, my avatar is a photo of me (I'm assuming you're talking to me and I'm not being totally egocentric *lol*). Why do you ask?
Bluenoise Posted March 5, 2006 Posted March 5, 2006 It would probably work if you used less sugar. On a side note. I make a wine popsicle a few weeks ago (inspired by black books). BAD IDEA. tasted really really really bad.
insane_alien Posted March 5, 2006 Posted March 5, 2006 On a side note. I make a wine popsicle a few weeks ago (inspired by black books). BAD IDEA. tasted really really really bad. Was it white or red or rosa. i can see white working(maybe) but i doubt red or rosa would work.
Bluenoise Posted March 5, 2006 Posted March 5, 2006 Oh it was red. I was thinking that white might work better, but decided against it.
insane_alien Posted March 5, 2006 Posted March 5, 2006 well white is supposed to be served chilled and red at room temp for a very good reason. rosa should be served slightly chilled but i'm not sure if there is a proper temp cos i don't drink rosa too often. i usually drink white or red with preference on the red.
jtzako Posted March 12, 2006 Posted March 12, 2006 Ive actually had that "tea popsicle" thing happen as well. I've also had coca-cola freeze and leave the ligher colored (bad tasting) stuff up top too. Must be a similar phenomenon.
tuzzer Posted March 12, 2006 Posted March 12, 2006 Then how come for regular popsicle (like juice, or the one you buy), the whole thing is sweet? It has suger too. Do they just keep spinning it while freezing?
Silencer Posted March 12, 2006 Author Posted March 12, 2006 They must put a chemical in to stop the separation, or they flash freeze it.
akcapr Posted March 12, 2006 Posted March 12, 2006 they freeze it fast, but not quite flash. thats why their texture is smooth compared to homemade ones.
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