Watermelon, Lime, and Hibiscus Ice Pops
Makes: 6 ice pops
  • ¼ cup dried hibiscus flowers (see Note)
  • 2½ cups watermelon chunks (from about 1¼ pounds watermelon or ½ mini watermelon)
  • ¼ cup raw agave nectar
  • ½ teaspoon lime zest
  • 3 tablespoons fresh lime juice
  1. In a small saucepan, bring ¾ cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl.
  2. In a food processor, blend the watermelon chunks until liquefied. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. (You should have about 1½ cups watermelon juice.)
  3. Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.
Recipe by Bakepedia at https://www.bakepedia.com/watermelon-lime-and-hibiscus-ice-pops/