Okay, so I think it's kind of funny that I can go weeks at a time without posting any type of dessert and this is the third dessert that I've posted in a row. Crazy. And this isn't the end of it folks, there's another one comin' atcha tomorrow. But that will be the end of them. At least for a few days. This one is a fantastic way to use some Hibiscus or Jamaica water concentrate. While I did talk about Agua de Jamaica last summer, that was a full batch of the water. This is a batch of concentrate and popsicles (or paletas) made from that concentrate. You can dilute the rest of the concentrate about 50/50 concentrate to water (or to taste) and pour it over ice for a cool, refreshing beverage. You could also heat it up at the same ratio for some hibiscus tea. Or use the concentrate to make a fantastic marinade for some steak. The possibilities are endless. Just like adding chunks of mango to the mango popsicles, this adds a great sweet, smooth contrast to the tang of the hibiscus.
Hibiscus and Mango Popsicles
Jamaica Paletas con Mango
from the kitchen of girlichef
yield: lots...or a few...
concentrate (yield: ~2 qt):
2 oz. dried Hibiscus flowers (Jamaica)
8 c. water
~1 c. superfine sugar
for popsicles:
hibiscus concentrate (how much depends on size of your popsicles molds)
Jamaica Paletas con Mango
from the kitchen of girlichef
yield: lots...or a few...
concentrate (yield: ~2 qt):
2 oz. dried Hibiscus flowers (Jamaica)
8 c. water
~1 c. superfine sugar
for popsicles:
hibiscus concentrate (how much depends on size of your popsicles molds)
mango, peel & diced small (~1 mango for every 16 popsicles)
