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Paletas de Jamaica

Hibiscus flower popsicles
Paletas de jamaica

Photo courtesy of Pati Jinich

Hibiscus flower is for more than tea. Not only does dry and edible hibiscus flower help lower blood pressure, but its concentrate also makes for one mean summer-time popsicle. 

Recipe courtesy of Pati Jinich

Ready in
4 h 45 m
15 m
(prepare time)
4 h 30 m
(cook time)
16
Servings

Ingredients

For the jamaica concentrate

  • 8 Cups water
  • 2 Cups hibiscus flower, dried
  • 1 1/2 Cup sugar
  • 2 Tablespoons fresh lime juice

For the jamaica popsicles

  • 2 Cups hibiscus flower/jamaica concetrate
  • 3/4 Cups mango, peeled, pitted and diced
  • Chocolate morsels to taste, optional
  • Shredded coconut to taste, optional
  • Popsicle molds

Directions

For the jamaica concentrate

In a saucepan, pour 8 cups of water and place over high heat.

Once it comes to a boil, add the hibiscus flowers, simmer at medium heat for 10 minutes and turn off the heat.

When cool, strain into a heatproof glass or plastic water jar.

Add the sugar and lime juice.

Mix well, cover and refrigerate.

For the jamaica popsicles

Pour 2 cups of jamaica concentrate into eight 4-ounce molds.

Add pieces of mango, chocolate and coconut.

Place in freezer until set and frozen, about 4 to 5 hours.