Hibiscus Lime Popsicles
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Tangy sweet hibiscus lime popsicles are super refreshing and easy to make. Nothing beats the heat like a homemade fruit popsicle!
This is one of our favorite popsicle recipes! If you’ve ever sipped a magenta-colored cup of Red Zinger tea, you’re on familiar terms with the colorful hibiscus flower.
Hibiscus flowers
In Latin countries, dried hibiscus flowers are known as flor de jamaica and are blended into all sorts of beverages, hot and cold.
Brewed hibiscus flowers make gorgeous jewel-toned drinks — just look at these mezcal margaritas!
They’re also loaded with vitamin C, and have a tart flavor that will make your cheeks attempt to suck themselves back into your face.
I think that tasting hibiscus is much more interesting than sucking on a lemon, though.
Under the sourness is a background flavor that reminds me of raspberries and pomegranate.
Mexican paletas — otherwise known as popsicles — are popular everywhere.
There are entire cookbooks devoted to the subject, and multiple accessories available to make them.
There are so many delicious ways to fool around with these exotic flowers, which are available in some Latin grocery stores and online.
I was moved into action to make hibiscus lime popsicles after our household ran out of our favorite Trader Joe’s frozen fruit pops.
Plus, what’s better than an ice-cold popsicle on a summer day?
All things cold and thirst quenching are highly appealing.
I used my favorite ice pop mold to freeze these popsicles, but use whatever one you have.
You can even make popsicles without any mold at all.
This recipe makes four cups syrup mixture, enough to make 16 pops in my mold.
If yours has a smaller capacity, just make another batch or save the extra chilled syrup and add to sparkling water, wine or cocktails.
Hibiscus Margarita anyone?!
Hibiscus Lime Popsicles
Equipment
Ingredients
- 2 cups (500 ml) water
- 1 cup (200 g) sugar
- 1/2 cup (115 g) dried hibiscus flowers or contents of hibiscus tea bags
- Freshly grated zest of one lime
- 1/4 cup (60 ml) freshly squeezed lime juice, 4 – 6 limes depending on how juicy they are
- 1/4 teaspoon fine sea salt
Instructions
- Bring the water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add the hibiscus flowers, turn off the heat and let the mixture steep at least 15 minutes and up to 1 hour for a stronger color and flavor.
- Strain the syrup into a metal or glass bowl and chill in the refrigerator until super cold. Pour the syrup into a large (at least 4-cups) liquid measuring cup or bowl with a spout. Stir in 1 cup cold water with the lime zest, juice and salt.
- Pour into popsicle molds and freeze until solid.
- Leave the popsicle mold at room temperature for about 10 minutes to make it easier to get the pops out. Or run it under warm running water for a few minutes. Wrap the popsicles in plastic and store in the freezer.
Karen’s Notes and Tips
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
I’m very confused about the hibiscus flower weight. Your recipe calls for 1/2 cup or 115 grams. I have large dried hibiscus flowers— about 1.5- 2 cups weigh 60 grams! I also have fine pieces of dried hibiscus— a half cup is 34 grams.
Hi Hazel – I would go with your weight of 60 grams for about 1/2 cup and you should be just fine to make the syrup. I use an app to convert to metric and it can be off sometimes!
I never thought of using hibiscus in desserts! These popsicles look and sound so delicious and refreshing! Perfect for the summer!
These pops look wonderful! Will be linking to this recipe in tomorrow’s post 🙂
Wonderful! Such a brilliant creativity. I must try it myself.
Love, love, love hibiscus! Can’t wait to try these!
Gorgeous! I want one.
Did you know you can buy jars of hibiscus flowers in syrup? You put them in glasses of champagne. I’ve never tried it, but I want to. They sell the jars at the store where I work.