The bright burgundy color of the hibiscus is only half the beauty of this delicious flower. It is one of the most common flavors for aguas frescas, and its acidity is fantastic in this yummy frozen treat.–Fany Gerson
LC Where's the Recipe for That Lovely Orange-Hued Ice Pop?! Note
Curious about that other ice pop pictured above? You know, that enticing orange-hued one? Take a gander at Spicy Mango Ice Pops.
LC Getting Your Hands on Hibiscus Flowers Note: Dried hibiscus flowers have long been revered among various cultures for a number of reputed benefits that extend beyond just their floral and flamboyant hue. (We’re particularly keen on the tradition of Tahitian women who tuck a flower behind an ear to indicate their hand is ready for marriage. Why didn’t they try that in Sex in the City?!) Yet these sturdy crimson fleurs are well worth seeking out just for their incredible hue and sassy taste. Seek dried hibiscus blossoms out at hippy-like health food stores (if you’re in Manhattan, you can buy them in bulk at Integral Yoga Natural Foods) as well as online from any number of sources at Amazon.
Hibiscus Ice Pops Recipe
- Quick Glance
- 10 M
- 1 H
- Makes 6 to 8
- 1 1/2 cups dried hibiscus flowers (see LC Getting Your Hands on Hibiscus Flowers Note for sources)
- 6 cups water
- 3/4 cup sugar
- 1. Bring all of the ingredients to a boil over medium heat. Reduce the heat to a simmer and continue cooking until the liquid is reduced by half, to about 3 cups. This should take 20 to 40 minutes or so, depending on the size of the pot. Remove from the heat and allow to steep for 30 minutes.
- 2. Strain the mixture through a fine-mesh sieve into a bowl. If the mixture reduced too much to pour easily, add a little hot water. Discard the flowers or let them dry in a low-oven for colorful garnishes for cakes and such.
- 3. Taste the hibiscus syrup. If it seems slightly too sweet, add a little cold water, a touch at a time, until it pleases you.
- 4. Fill a large bowl halfway with ice water. Place the bowl of hibiscus syrup in the ice water and stir until cooled to room temperature. Cover the hibiscus syrup and refrigerate until completely cooled, at least 4 hours and up to overnight.
- 5. Divide the hibiscus syrup among ice pop molds or wax-lined paper cups and freeze until it’s just beginning to set, about 3 hours. Insert the sticks into the molds or cups. Let the ice pops freeze for at least 3 more hours, then unmold as directed or peel off the paper cups.
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Testers ChoiceTesters Choice
Jul 26, 2011
Wow. The taste of these lovely, lovely ice pops is just as lurid as their vibrant hue. It’s deeply floral and, yes, sweet, but not cloyingly so. I have to admit, I only made a few ice pops, as it was all I could do to not sip all of the syrup straight from the saucepan— or rather, from a spoon as I stood over the stove. I added a little water to mine, as it was a little on the syrupy side for my tastes.
But I’m going to try this again, reducing the liquid even longer and harnessing the resulting syrup as something to splash into champagne or sparkling wine spritzers or just a simple glass of seltzer. I’m also going to make some as ice cubes the next time I serve sangria, just, you know, to lend it a little lilt. And don’t toss those candied hibiscus flowers. You can spread them on a parchment-lined baking sheet and dry them in a low oven for little garnishes or sweet little somethings to nibble.
Hibiscus Ice Pops Recipe © 2010 Fany Gerson. Photo © 2010 Ed Anderson. All rights reserved.