Paletas are wonderful Latin American treats. Our raspberry hibiscus paletas is high in antioxidants and vitamin C, and remains a tad tart (I like a bit of pucker in my berry desserts). However, if you have a sweet tooth try adding up to one additional cup of sugar – tasting bit-by-bit so as to not accidentally overdo it.
As written, the recipe makes approximately 7 1/2 cups after straining and easily fills 18 Zipzicles.
| Servings | Prep Time |
| 18 people | 20 minutes |
| Cook Time | Passive Time |
| 5 minutes | 8 hours |
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Paletas are wonderful Latin American treats. Our raspberry hibiscus paletas is high in antioxidants and vitamin C, and remains a tad tart (I like a bit of pucker in my berry desserts). However, if you have a sweet tooth try adding up to one additional cup of sugar – tasting bit-by-bit so as to not accidentally overdo it.
As written, the recipe makes approximately 7 1/2 cups after straining and easily fills 18 Zipzicles.
|
Ingredients
- 30 oz raspberries (5 cups)
- 4 cups hibiscus tea (brewed, extra-strength)
- 1 cup sugar (or more, as desired)
Servings: people
Units:
Instructions
- Brew the tea nice and strong. For this recipe, I use 6 tea bags. Add the sugar to the hot tea, stirring until dissolved.
- Add the raspberries and warm tea to the blender. Process together with the berries until smooth.
- Strain out the seeds. Pour remaining liquid to Zipzicles (or other molds) using a funnel.
- Freeze in a thin layer overnight (if you stack them on top of each other the freezing process may take twice as long).
Recipe Notes
In a hurry? Simply macerate the berries in the sugar and tea, leaving the seeds and several lumps. This is quite traditional as well.