Shared by Fany Gerson
Shared by Fany Gerson
Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)
Yield: 8 - 10 servings
Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)
Yield: 8 - 10 servings"Hibiscus is a flavor that you could say is quintessentially Mexican," explains cookbook author and chef Fany Gerson. "Hibiscus paletas are widely available, but not with raspberries. My friend Hannah thought these two flavors would be awesome together, and she was right."
The paletas are fruity and refreshing on a hot day.
This recipe was shared by Fany Gerson. Read more about her family in "Fany Gerson’s Family Dessert Recipe Has Traveled 9,000 Miles" and try her recipes for masa de nata and strawberry galette.
Ingredients
Agua de Jamaica
- 1 cup dried hibiscus flowers
- 4 cups water
- ⅓ cup sugar, or more if needed
Paletas
- 2 cups agua de jamaica (see above)
- ⅔ cup sugar, divided
- 4 cups raspberries, fresh or frozen
Preparation
Step 1
Make the aqua de jamaica: Rinse the flowers in cold water and drain thoroughly. Put them in a saucepan, cover with the water, and let steep for at least 4 hours or overnight.
Step 2
Bring the mixture to a boil over medium heat, then lower the heat and simmer for 10 minutes. Stir in the sugar and continue to cook, stirring, until the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Add water to bring the volume up to 4 cups If the flavor is too intense, add more water as needed. You can also add a little more sugar if you like. Refrigerate until completely chilled.
Step 3
Make the paletas: Combine the agua de jamaica and ⅓ 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 4
Mix the raspberries with the remaining ⅓ cup sugar and let sit until the berries release some of their juices, about 30 minutes.
Step 5
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 (1½ 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.
