Hibiscus Ice Pops
Inspired by techniques from Serious Eats.
Deep red, tart hibiscus ice pops lifted with a touch of lime.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- medium pan
- colander
- fine sieve
- jug with spout
- whisk
- ice-pop bags or eight 120 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 112 kcal |
| Protein | 0 g |
| Carbohydrate | 29.1 g |
| of which sugars | 28.8 g |
| of which free sugars | 28.8 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.1 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Ice pops
- 40 g dried hibiscus flowers, rinsed
- 945 ml cold water
- 230 g caster sugar
- 2 tbsp key lime juice (or 1 tbsp ordinary lime juice)
- 1 g fine sea salt or table salt a pinch
- 1
Boil. Bring 40 g dried hibiscus flowers and 945 ml cold water to the boil, then simmer for 10 min and cool for 30-60 min.
- 2
Strain. Strain the liquid into a jug.
- 3
Whisk. Whisk in 230 g caster sugar, 2 tbsp key lime juice and a pinch of salt until the sugar dissolves.
- 4
Fill. Fill ice-pop bags about a third full, around 115 g each, and tie leaving room to expand, or fill the moulds.
- 5
Freeze. Freeze for at least 4 h.
Storage
Keep the pops in their bags or moulds in the freezer.
