I'm always looking for uses for plant materials that are often overlooked or discarded because they're too fibrous to eat.
Wild carrot stems may appear thin and fragile, but are rigid and strong enough to support these popsicles.
Layering is one way to control progression of flavors.
Usually, in the context of a meal, flavors progress from savory to sweet.
Here, they move from sweet to savory, starting with wild carrot syrup, then on to naturally sweet casaba melon, and ending with fig leaf tea.
The popsicles were molded in silicone plastique molds made from test tubes.
Don't try freezing liquids in thin glass molds. Trust me.