SERVES 6
Make these island-inspired treats with popsicle moulds
and sticks, or nix the sticks and use the frozen-fruit
concoction as ice cubes in punch, or iced tea.
6 tbsp raw honey
2/3 cup dried hibiscus flowers
2 cups fresh raspberries
2 cups coconut water
In a small pot, mix honey with 1 cup water and bring to a boil. Stir in
hibiscus flowers; remove from heat. Cover and steep, 1 hour. In small
bowl, strain hibiscus tea over raspberries, discarding the flowers. Add
coconut water and refrigerate until raspberries have softened and the
mixture is thoroughly chilled, at least 1 hour (up to overnight).
Transfer mixture to a blender and purée until smooth. Strain through
a fine-mesh sieve. Pour mixture into moulds or silicone ice-cube trays.
Mixture will begin to separate, so whisk while pouring to recombine if
necessary. If using popsicle moulds and sticks, freeze until firm but still
slushy; add popsicle sticks and freeze until solid.
NUTRITIONAL INFO 99 calories per serving, 0 g fat, 23 g carbs,
0 g fibre, 0 g protein, 7 mg
Tropical raspberry popsicles
Victoria Clayton is a writer in Southern California who contributes
regularly to the Atlantic and other national publications. Abigail
Wolfe is a writer and recipe developer based in Los Angeles.