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.