I think we can all agree that this summer’s weather has been, well, not so hot. Nonetheless, we’re supposed to be getting some warmer weather soon. It’s just around the corner. The Weather Network PROMISES. So we may be in need of some popsicles.
Popsicles are one of my favourite things to DIY. All you need is popsicle moulds and an imagination, and you have an endless array of cool treats. Lately, I’ve been into all things sour, and my popsicle-making reflects that. Enter the Hibiscus Lemonade.
Apart from being delicious, tart, and BRIGHT PINK, hibiscus has a whole host of health benefits, as well. It’s high in vitamin C, can help lower blood pressure, and can bring down “bad” LDL cholesterol levels. It’s anti-inflammatory, antibacterial, and has some anti-cancer properties. And, a surefire benefit if the weather heats up, hibiscus tea can help cool the body down.
Hibiscus Lemonade Popsicles
- 3-4 bags Traditional Medicinals Organic Hibiscus Tea
- 2 cups water
- Italian Volcano Organic Lemon Juice (to taste)
- sweetener of choice, to taste
Boil your water, and pour over the tea bags. I like to steep mine for a long time – like 30 minutes – to ensure a saturated flavour. Add your sweetener of choice (cane sugar, honey, etc.) to the still-warm tea and allow to dissolve. If you’re a real sour-fiend, you can skip the sweetener, but be warned that your popsicles may be pucker-inducing. Pour the tea into your popsicle moulds. Leave about 1-2 cm of space at the top of each. Fill that space with lemon juice, insert your sticks, and pop into the freezer. Allow to freeze thoroughly (1-2 hours minimum), and enjoy!
Don’t have a popsicle mould? Check David’s Tea, Dollarama, or other stores with cooking supplies. Alternately, you can make mini versions by filling an ice cube tray and inserting toothpicks.
What are your favourite DIY popsicles? Are you a smoothie-freezer? A juicer? A fudgesicle fiend? Let us know!