Raspberry Hibiscus Popsicles

Raspberry Hibiscus Popsicles

Ingredients

Makes about 8 popsicles (it depends on the size of your mold though)

3 cups / 13.5 oz / 375 gr fresh raspberries

2 cups / 500 ml hibiscus tea, brewed and chilled (green tea also works)

2 to 3 tablespoons honey or maple syrup (if using honey pick one with a mild taste)

Directions

Combine all ingredients in a blender (or food processor) and blend until smooth and creamy if you don’t want the raspberry seeds in your popsicles, set a fine-mesh strainer over a medium and strain the mixture pressing the solids down).

Divide mixture between popsicle molds and freeze for at least 6 hours.

Dip bottoms of molds into hot water 20 to 30 seconds to loosen pops. Remove from molds and serve.