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
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 mixture through a fine mesh strainer.
Fill popsicle molds, add sticks and freeze.
SOURCE: Recipe from Kendra Baker, The Penny Ice Creamery