Hello summer! It’s time to kick back with iced tea and homemade popsicles. This recipes combines the best of both by freezing blueberry-infused hibiscus tea in popsicle molds. For the best flavor, start with dried hibiscus flowers rather than tea bags. Hibiscus flowers can be found in Latin markets or good tea shops; I get mine from TeaSource.
I made these tart and fruity treats as part of popsicle week, a food blogger recipe roundup of the coolest frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.
Blueberry Hibiscus Popsicle Recipe
2/3 cup fresh blueberries
2 tablespoons dried hibiscus flowers
2 1/2 cups water, heated to boiling
3 tablespoons sugar
2 tablespoons fresh lime juice
Wooden craft sticks
Add 1/3 cup of the blueberries to a heatproof container. Use a muddler or spoon to gently break up blueberries. Add hibiscus flowers and boiling water to container; steep, uncovered, for 20 minutes. Drain mixture; discard solids. Add sugar to tea mixture; stir to dissolve. Stir in lime juice. Refrigerate tea mixture for at least 1 hour.
Divide remaining 1/3 cup blueberries between popsicle molds.
Pour tea mixture into popsicle molds. Cover tops of molds with foil; insert wooden stick through foil. Freeze until solid, about 6 hours.
Makes 6 popsicles
More refreshing popsicle recipes:
Vegan Mango Coconut Milk Popsicles
Vegan Peanut Butter Fudge Pops from Eating Clean Recipes
Ginger Hibiscus Watermelon Popsicles from Half Baked Harvest
Coconut Chai Ice Cream Bars from Wholehearted Eats