Why This Recipe Works

Paletas, Mexico’s ubiquitous ice pops, are made from simple ingredients, take minutes of work, and are endlessly customizable. For our hibiscus-raspberry version, we make a vibrant hibiscus tea by steeping the dried flowers in hot water with plenty of sugar, which not only sweetens the tart tea but also ensures that the frozen pops will have a solid but biteable texture. At the same time, we macerate raspberries in sugar, which softens and sweetens them and also removes some of their water. Then we divide the berries and strained tea among the molds and freeze until they’re solid.

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Before You Begin

This recipe was developed using 3-ounce ice pop molds. We used whole dried hibiscus flowers here. If you can find only ones that have been cut and sifted, use the weight listed, not the volume.

Instructions

Bring 2 cups water to boil in medium saucepan. Off heat, stir in ⅔ cup whole dried hibiscus flowers, rinsed and drained, and ⅓ cup (2⅓ ounces) sugar until sugar dissolves. Let steep, covered, for 1 hour.

Meanwhile, combine 1¼ cups raspberries, 1 tablespoon lemon juice, pinch table salt, and remaining ¼ cup (1¾ ounces) sugar in medium bowl; let stand for 1 hour.

Using slotted spoon, remove raspberries from bowl and divide evenly among six 3-ounce molds; reserve any juices in bowl. Strain hibiscus mixture through fine-mesh strainer into reserved juices and stir to combine.

Divide hibiscus mixture evenly among molds. Insert ice pop stick in center of each mold, cover, and freeze until firm, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 3 seconds if using metal mold or 30 seconds if using plastic mold, to thaw.