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.
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