Ingredients
Scale
- 1/3 cup dried hibiscus flowers
- 2 cups water
- 1/2 cup sugar (or honey)
- 1 1/2 cups fresh strawberries, hulled and halved
- 1/2 cup mixed berries (blueberries, raspberries)
- Juice of half a lemon
- Pinch of salt
Instructions
- Simmer dried hibiscus flowers in water for about ten minutes to make a strong tea.
- Strain the flowers and stir in sugar while the liquid is hot.
- In a blender, combine hibiscus tea, fresh strawberries, mixed berries, lemon juice, and salt.
- Blend until smooth, or leave it slightly chunky if desired.
- Pour the mixture into popsicle molds and add any leftover berry bits.
- Freeze the molds for four to five hours.
- To release, run the mold under warm tap water if they are stuck.
Notes
Taste the mixture before freezing to adjust sweetness and avoid over-packing molds to allow for expansion during freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 paleta
- Calories: 120
- Sugar: 20g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg