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  • The base number of servings for this recipe is 16
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    Paletas de Flor de Jamaica

    Dried hibiscus flowers make a delicious and refreshing drink when simmered in water and sweetened to taste. In this recipe, that tasty juice is frozen into pops for a vibrant paleta perfect for a hot day.


    Ingredients
    2
    cups
    dried hibiscus flowers
    1
    cup
    sugar
    8
    cups
    water
    Directions
    In a large saucepan, combine the hibiscus, sugar and 8 cups water. Bring to a boil over medium heat. Reduce heat to low to maintain a simmer.
    Let simmer for approximately 30 minutes. Liquid will reduce to half the amount. Remove from heat and set aside to steep for 20 minutes.
    Strain into a large bowl. Test for sweetness. Add sugar if it needs it or if it’s too sweet, add water in ¼ cup increments, tasting in between.
    Pour mixture in ice pop molds and place in freezer for an hour or until liquid begins to set. Insert ice pop stick and return molds to freezer for 4 more hours or until liquid has completely frozen.

    The base number of servings for this recipe is 16
    OK

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