INGREDIENTS:
2 quarts of puréed strawberries (approximately 4 to 5 baskets)
1/2 cup simple syrup
1 cup water
1/4 cup dried hibiscus
1/4 teaspoon salt
METHOD:
In a pot combine simple syrup, water, salt, and the dried hibiscus. Bring to a boil. Remove from heat and cool.
Strain the hibiscus syrup, pressing the hibiscus to extract as much flavor as possible.
Combine the strawberry purée with the hibiscus syrup. Strain the mixture through a fine mesh strainer.
Fill popsicle molds, add sticks, and freeze.
SOURCE: Recipe from Kendra Baker, The Penny Ice Creamery
