Dried hibiscus flowers produce a lovely tea that is so refreshing poured over ice on a summer day. Here we mellowed it with watermelon and turned it into watermelon, lime, and hibiscus ice pops that are fun for kids and adults.
Watermelon, Lime, and Hibiscus Ice Pops
Watermelon, Lime, and Hibiscus Ice Pops
Recipe Type: Dessert
Author:
Serves: 6
Ingredients
- ¼ cup dried hibiscus flowers*
- 2½ cups watermelon chunks (from about 1¼ pounds watermelon or ½ mini watermelon)
- ¼ cup raw agave nectar
- ½ teaspoon lime zest
- 3 tablespoons fresh lime juice
Instructions
- In a small saucepan, bring ¾ cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl.
- In a food processor, blend the watermelon chunks until liquefied. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. (You should have about 1½ cups watermelon juice.)
- Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.
Fat: 0 g Carbohydrates: 16 g Sodium: 1 mg Cholesterol: 0 mg
Notes
*You can buy dried hibiscus flowers (also known as sorrel) in Indian, Latin, Caribbean, and Middle Eastern markets.
Thank you to The Ranch at Live Oak for sharing this delicious treat. Also try their Grilled Sweet Potatoes with Avocado Pipian!
