Happy #popsicleweek, aka the perfect excuse to share a recipe for one of my favorite summery sweet treats. This popsicle is inspired by a really delicious cocktail we had during our trip to Palm Springs at the Ace Hotel pool. It was hibiscus with a hint of citrus and tequila, garnished with mint and I loved it. We joked that it was like adult Kool-aid. The vibrant magenta color was pretty fun, too. So this Minty Hibiscus Blackberry Popsicle is my answer to that drink, but with the addition of my favorite berry flavor, blackberries!
I also love these popsicles because they help use some of the excessive amounts of sweet mint I’ve got growing in my garden. Seriously, I have way too much mint right now…
Minty Hibiscus Blackberry Popsicles
- medium pot
- Fine Mesh Strainer
- popsicle mold
- popsicle sticks
- blender (that one is my favorite)
- 5 cups water
- 6 hibiscus teabags
- 1/4 cup honey
- 1/4 cup fresh sweet mint
- 1/2 lime
- 1 cup blackberries
- Bring water to a boil. Remove from heat and add hibiscus teabags, honey, and mint. Cover and let steep for about 20 minutes. Strain and add to blender. Add the juice of half a lime and blackberries. Blend until smooth. If you want to remove the blackberry seeds, strain again (this step is optional, I don’t mind the crunch of them).
- Pour the mixture into the popsicle mold and freeze for an hour. Remove from the freezer and insert the popsicle sticks, leaving about an inch sticking out. Then freeze until firm. To remove the popsicles from the mold, run it under hot water for 10-15 seconds, then they should slide out easily!
recipe, photography, and styling by Jojotastic.