When my mum first bought a popsicle mold, I was about 8 years old.
I got super excited and filled it with gummy bears and Sprite.
The coolest popsicles of all time, if you ask me.
Next, I ventured into making milk and Nesquik popsicles.
I honestly thought I had cracked the recipe for making chocolate. After all, chocolate is cocoa in solid form, right?
Sadly, my dreams were crushed the following day, when I discovered I had just made frozen chocolate flavored milk. Bummer.
Growing up, I stuck to making popsicles by pouring pink lemonade (created with or without powder) in the molds, letting them freeze and eating them outside so we didn’t sticky up the kitchen floor.
It wasn’t until I became an adult that I realized popsicles could be fancified — and obviously, many others had the same epiphany I did.
Pops have nowadays gone artisanal and upscale, exploding in a kaleidoscope of options.
Icy or creamy bases, decadent or fat-free, vegan or paleo. Some even contain alcohol: how grown-up is that?
Still, my faves remain popsicles made with real fruit.
They’re not only delish, I think that they also serve a great opportunity to be a gateway drug for those people (well, kids) who are so darn weird they don’t eat fruit on their own.
Take for instance these raspberry hibiscus pops. They combine two of my favorite things: raspberries and hibiscus tea.
If you’re not familiar, hibiscus tea is an infusion of dried hibiscus flowers. It has a slight tartness and a beautiful red color that goes perfectly with the raspberries.
Honey adds some sweetness, but not too much.
These are quite frankly perfectly sweet, well-made popsicles (flavor wise not technically).
I’m sure that even the most fruit-adverse kid would be swayed.
But then, what kid doesn't like raspberries?
Makes about 8 popsicles (depending on the size of your mold though)
3 cups / 13.5 oz / 375 gr fresh raspberries
2 cups / 500 ml hibiscus tea, brewed and chilled (green tea also works)
2 to 3 tablespoons honey or maple syrup (if using honey pick one with a mild taste)
Combine all ingredients in a blender (or food processor) and blend until smooth and creamy if you don’t want the raspberry seeds in your popsicles, set a fine-mesh strainer over a medium and strain the mixture pressing the solids down).
Divide mixture between popsicle molds and freeze for at least 6 hours.
Dip bottoms of molds into hot water 20 to 30 seconds to loosen pops. Remove from molds and serve.
One popsicle yields 44 calories, 0 grams of fat, 11 grams of carbs and 0 grams of protein.