📖 Instructions

1. Steep the Hibiscus: In a medium saucepan, combine 4 cups of water and 1/2 cup of dried hibiscus flowers. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. This will extract all that gorgeous color and flavor from the flowers. Don’t rush this step!
2. Strain the Tea: After steeping, remove the saucepan from the heat and let it cool slightly. Strain the hibiscus tea through a fine-mesh sieve or cheesecloth into a heat-resistant pitcher. Discard the spent hibiscus flowers. Pro tip: Squeeze any remaining liquid from the flowers to maximize the flavor.
3. Add Sweetness: Stir in 1/4 cup of honey or agave nectar (or more, to taste). Remember, freezing dulls sweetness, so you might want it a touch sweeter than you think. Taste and adjust as needed. I like mine with a little tang, so I don’t go overboard on the sweetener.
4. Lime Time!: Add 1/2 cup of freshly squeezed lime juice and 2 teaspoons of lime zest to the pitcher. Stir well to combine. That zest is KEY don't skimp!
5. Prepare the Molds: Pour the hibiscus-lime mixture into your popsicle molds, leaving a little space at the top for expansion. If you don't have popsicle molds (or you just want to get fancy), you can use small paper cups and popsicle sticks.
6. Freeze 'Em: Insert popsicle sticks into the molds or cups. Freeze for at least 6 hours, or preferably overnight, until completely solid. Patience, young grasshopper!
7. Unmold and Enjoy: To unmold the popsicles, run the molds under warm water for a few seconds until the pops release easily. Wiggle them gently to help them come loose. And then… enjoy that sweet, tangy, icy bliss! Seriously, is there anything better on a hot day? Ah, probably not.
8. Clean Up: Its easier to do it earlier rather than later.