Hibiscus is a flavor that you could say is quintessentially Mexican. Hibiscus paletas are widely available, but not with raspberries. My friend Hannah thought these two flavors would be awesome together, and she was right. (Thanks, Hannah!) We spent a lot of time figuring out different ways to blend the two flavors: cooking the berries in a bit of the agua de jamaica, macerating or mashing them together, and using frozen versus fresh berries. I kept experimenting and found that mixing the raspberries with the sugar and letting them sit for a while helped draw out their juices. Then, when you pour in the agua de jamaica, the juices blend, so you get both flavors in every bite.
Recipe information
Yield
makes 8 to 10
Ingredients
Preparation
Step 1
Combine the agua de jamaica and 1/3 cup of the sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves. Let cool slightly, then refrigerate until chilled.
Step 2
Mix the raspberries with the remaining 1/3 cup sugar and let sit until the berries release some of their juices, about 30 minutes.
Step 3
Divide the raspberries and their juices evenly among the molds, then pour in the agua de jamaica mixture, dividing it evenly among the molds. If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
