Hibiscus Popsicles

My dog won’t come out from underneath the couch.

Is it really so interesting underneath there?

Are you still pouting about that bath last week?

Or is there some problem with the dulcet tones of my Eye Of The Tiger performance coming from the kitchen?

Whatever. Just trying to keep you entertained, bud.

Seriously, B.? Quit teasing.

It must be the heat. Things are a little warm in this neck of the woods.

So I’m going to make popsicles! For you and me, not for B..

But he’ll get some chilled kibble and hopefully there will be smiles all around.

I love working with edible flowers in the kitchen. I like to keep it pretty whenever I can.

Pretty tasty! Oh my – someone please stop me RIGHT NOW.

Seriously, though, hibiscus flowers are often used in Latin aguas frescas:  refreshing, flavored, water-based drinks.

But it’s super hot here, and agua just won’t do. So here come the pretty popsicles.

A friend recently recommended a super souped-up popsicle mold. I think it might have had spinners on it.

That’s cool. But I really like to keep things simple in terms of kitchen accessories. So I went with this compact mold that I found for a few dollars at a local national chain store.

It gets the job done.

And here are two quick tricks for removing your popsicles:

1. Run the cavities under warm water for 30 seconds before attempting to unmold, or;

2. Grab a cavity with your hand, holding it for at least 10 seconds and allowing the heat from your hand to loosen the pop.

Presto! Pretty Pops! And alliteration!

I made these pops from milk and heavy cream so they taste a little yogurt-y – I like creamy frozen stuff.

I also chose to sprinkle the bottoms of my pops with loose hibiscus flowers, and add just a few drops of food coloring to the base.

Again, more with the pretty.

The cavities in my mold are 3 ounces each. These pops took 25 minutes to become solid enough to support their sticks, and were completely frozen after 2 hours. Depending on the size of your cavities and the strength and settings of your freezer, your pops should be ready in approximately the same amount of time.

I know you’re hot.

Best not to stand in front of the open freezer door waiting for your popsicles to be ready. Try crawling under the couch for awhile instead. Just don’t forget to come out for your pretty pops.

Hibiscus Popsicles

3/4 c. whole milk
1/4 c. heavy cream
2 tbsp. honey
2 tbsp. white sugar, granulated
2 tbsp. water
1 heaping tbsp. dried hibiscus flowers + more for garnish (optional)
3 drops red food coloring (optional)

Bring sugar, water and honey to a boil in a small saucepan, stirring constantly to prevent the sugar from burning. Reduce to a simmer and continue cooking until the sugar dissolves, approximately 2-4 minutes. Remove from heat and set aside to cool.

Meanwhile, process one heaping tablespoon of the dried flower pieces in a spice grinder until powdered. You may need to remove any large pieces that remain.

Whisk the cooled syrup, milk, cream, ground flowers and food coloring in a small bowl until blended.

Pour the base into molds, leaving 1/2″ headspace in each cavity. Sprinkle remaining flowers onto the top (popsicle bottoms) of each cavity, pressing lightly so that the flower pieces adhere to the pops.

Freeze partially (this took approximately 25 minutes in my freezer) and insert wood popsicle sticks into the center of each pop. Freeze completely before serving (this took approximately 2 hours in my freezer).

YIELD:  4- 3 ounce popsicles

Comments

  1. 33

    Tina Verhagen says

    These look amazing…I want to try hibiscus tea …and will get enough to make these too! I understand they have an avocado popsicle too…

  2. 32

    kurrythecook says

    these look awesome & i saw hibiscus at the store today (double yay!). my question is re: the “yogurt”-y element…could you sub in yogurt for the milk & cream? not only to make it a little lower in fat content, but i always have yogurt in the fridge; cream, not so much. since we’re talking substitutions, could i use turbinado sugar instead of granulated?
    keep up the great work on this here blog – i’ve so enjoyed reading it since coming across it a few months back!

    • Meagan says

      You can absolutely substitute turbinado sugar for the white granulated. Regarding the dairy substitution, I think it would be fine to replace yogurt for the milk and heavy cream. But if you go with a thick yogurt, like a Greek-style, you may want to thin the yogurt slightly with some water, just to make sure the popsicles freeze properly. Let me know how they turn out!

  3. 29

    says

    These popsicles are so pretty and your dog is ADORABLE. I live in Mexico and I make agua de Jamaica often. I’ve been wanting to make my little boys some homemade popsicles. I’ll make some of these along with the mango ones I already planned on.

  4. 24

    Mary says

    During a visit to the dentist yesterday, my hygenist and I started talking about scarlettabakes.com. We actually went online right there in the dentist’s office and were ooohing and aaahing over the pretty pink pops! It certainly was my idea of a great way to get through a session in the dentist’s chair!

  5. 21

    says

    I’ve only made tea with hibiscus, and I’ve included it in some berry jam recipes… never thought to put it in popsicles… that’s awesome!!

    Love the photo of your pooch… gorgeous!!

  6. 17

    says

    These are absolutely stunning. I first discovered hibiscus as an infusion in Egypt and ever since, love to get my hands on it as it turns a vibrant purpley colour. Love that you’ve turned them into popsicles!

  7. 14

    says

    Scarletta these are beautiful! I love using flowers in sweet recipes as well, so I will have to give hibiscus a try in frozen desserts! These would be perfect for a hot summer day!

  8. 11

    says

    Wow, those are so pretty, and that was a cute post, and I’m not just talking about the doggie! We have 3 huge hibiscus plants in our yard, I have never tried to eat them….. I am going to do some research, thank you for this post!

  9. 8

    says

    I wish it was hot here, but we’re having rain yet again. Those pops really are pretty, and I have a beautiful hibiscus growing on my porch. I wonder if I can use flowers from it that have dried, or if I need to buy them?

    • Meagan says

      As long as you haven’t used any chemical growing agents, I think drying your own hibiscus flowers is a fantastic idea!

  10. 7

    says

    These look really refreshing. The only edible hibiscus thing I have ever run across is the tea at Starbucks. I will need to get out more and try the tea-then that should lead me to making these popsicles. Thanks for sharing.

  11. 6

    says

    Perfect use of Hibiscus. I usually make tea with them at night but this is such a better use in these summery hot days. Thanks for sharing your recipe and enjoy the official beginning of summer.:-)

    • Meagan says

      Dried hibiscus flowers are readily available here in Arizona, likely because they’re so prevalent in Mexican cuisine. That said, I think you will be able to find them your local Hispanic market, or maybe even in the bulk dried herb section of your local health/whole food store. I hope this helps!

  12. 2

    says

    My cat gets that look in her eye when I start to sing so it probably was the Eye of the Tiger performance rather than the bath :)

    Hibiscus? I am going to have to hunt some down and try these popsicles – they are so imaginative and pretty and perfect for grown ups.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>