Few things capture the taste of summer like a juicy, ruby-red strawberry — except, perhaps, when it’s blended with the tart, floral notes of hibiscus and frozen into an icy treat. These Strawberry Hibiscus Popsicles are as beautiful as they are refreshing, with a naturally vivid color and a flavor that’s equal parts sweet, tangy, and aromatic. They’re a delightful way to savor peak-season strawberries from your local farmers market — a cool treat for hot afternoons or an elegant finish to a summer meal.
INGREDIENTS:
2 quarts puréed strawberries (about 4–5 baskets)
1/2 cup simple syrup
1 cup water
1/4 cup dried hibiscus flowers
1/4 teaspoon salt
METHOD:
In a small saucepan, combine the simple syrup, water, salt, and dried hibiscus flowers. Bring the mixture to a boil over medium heat, then remove from heat and let steep for 15–20 minutes to infuse.
Set a fine mesh strainer over a bowl and strain the hibiscus mixture, pressing on the flowers with the back of a spoon to extract as much liquid and flavor as possible. Discard the solids and cool the syrup completely.
In a large bowl or blender, combine the strawberry purée with the cooled hibiscus syrup. For a smoother texture, strain the mixture once more through a fine mesh sieve to remove any seeds or pulp.
Pour the mixture into popsicle molds, leaving a little room at the top for expansion. Insert sticks and freeze until firm, at least 4–6 hours or overnight.
To release, briefly dip the molds in warm water, then gently pull out each popsicle. Serve immediately and enjoy the cool burst of strawberry and hibiscus on a warm day.
SERVING SUGGESTIONS:
- Serve alongside fresh berries or a sprig of mint for an elegant presentation.
- For a grown-up twist, float a pop in a glass of sparkling rosé or lemonade just before serving.
- Use mini molds to make bite-sized party pops for summer gatherings.
SOURCE: Recipe from Kendra Baker, The Penny Ice Creamery
