Raw Food Magazine – Agua de Jamaica Hibiscus Tea Summer Popsicles

Agua de Jamaica Hibiscus Tea Summer Popsicles

Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Agua de Jamaica Hibiscus Tea Summer Popsicles
Serves
Serves
6
6
Level
Level
Mod
Mod
Ingredients
Ingreds.
8
8
Total
Total
10hrs
10hrs
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Agua de Jamaica Hibiscus Tea Summer Popsicles
Serves
Serves
6
6
Level
Level
Mod
Mod
Ingredients
Ingreds.
8
8
Total
Total
10hrs
10hrs
These popsicles are gorgeous and will make a great companion on hot summer days!
These popsicles are gorgeous and will make a great companion on hot summer days!
Ingredients
Agua de Jamaica layer
Lime coconut milk
Servings: people
Units:
Directions
Prep
8 hrs
Total
10 hrs
  1. Place the loose hibiscus leaves (and the cinnamon stick if you'd like) into the water in a large glass jar. Put the lid on and refrigerate overnight or at least 8 hours.
  2. Once the tea is ready, strain the tea leaves out with a sieve. Add in the maple syrup and set aside.
  3. Add the shredded coconut and water into a blender, and let it run for 2 1/2- 3 minutes. Strain the coconut milk using a nut milk bag or a sieve.
  4. In a separate container, mix the lime juice, agave syrup, vanilla extract, and a pinch of salt, and let it chill in the refrigeration.
  5. Pour in the agua de jamaica layer into the popsicle mold to about 2/3 of the way. Put it in the freezer and let it freeze for about 3 hours until the surface appears frozen.
  6. Once the agua de jamaica layer is frozen, remove the popsicle molds from the freezer, and let it sit out for 5 minutes to soften.
  7. Remove the lime coconut milk from the refrigerator. The coconut milk should be separated in 2 layers, the white coconut cream layer and the water. Stir well to let it combine again.
  8. Pour the coconut milk into the popsicle molds. Use a chop stick (or anything that is close to a chop stick) and stab it down along the sides of the popsicle mold in a few places to make a gradiation effect. Don't stab deeper than 2/3 ds the length of the mold to keep the top colour pure. The jamaica tea might feel solid at first, but if you firmly press, you should be able to pierce it down. Stick the popsicle sticks in and put it back in the freezer. Let it freeze for about 10 hours.
  9. Remove however many popsicles you want from the mold. If you have difficulty, run the mold under cold water for no more than a couple of seconds.
  10. Serve immediately.
Nutritional Information (per serving)
Calories: 328kcalFat: 26gCarbs: 28gProtein: 3g

Hibiscus has emmenagogue effects, which promotes menstruation. If you're pregnant or trying to get pregnant, please avoid hibiscus tea.

The acidity from the agua de jamaica makes it harder to solidify than a regular popsicle, which results in requiring longer time to set than usual. The longer it has time in the freezer, the better.

Agua de Jamaica Popsicles

Share
Rate Recipe (click a star to rate)

Votes: 1
Rating: 5
You:
Rate this recipe!
Intro-raw-food-reset
Intro-raw-food-reset
Intro-raw-food-reset
 

Leave a Reply

Your email address will not be published.