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Hibiscus Raspberry Paletas

Paletas de Jamaica con Frambuesa

Recipe adapted from Paletas by Fany Gerson

My favored herbal drink for many years has been Red Zinger Tea.  When I found this recipe using the same base, hibiscus flowers, I knew it was a must try!  This is not a simple paleta, but I believe it is worth the effort.  For your encouragement, I've illustrated the steps taking you from mere dried sticks of flowers to ruby red refreshment.

Agua de jamica is the base using
1 cup dried hibiscus flowers 
4 cups water
1/3 cup sugar or more to taste

Rinse the flowers in cold water and drain thoroughly.  

Cover flowers in cold water and allow to soak 4 hours or as long as overnight.  

After steeping, bring mixture to a boil, lower heat and simmer for 10 minutes.

Add sugar and simmer only until sugar is dissolved.  Remove from heat and cool to room temperature.  

Strain mixture through a fine mesh sieve into a pitcher, pressing with a spoon to extract as much liquid as possible.

Add water to make 4 cups of liquid and refrigerate until completely chilled, or go on to next step if making paletas immediately.  

To complete the paletas you will need:
2 cups agua de jamaica (recipe above)
2/3 cup sugar
4 cups fresh raspberries

Rinse raspberries, add 1/3 cup of sugar and let sit until raspberries release their juices, about half an hour.

Combine the 2 cups of agua de jamaica with the remaining 1/3 cup sugar.  Simmer over medium heat until sugar dissolves.  Cool in refrigerator.  

Divide raspberries evenly in molds.  

Pour agua de jamaica in molds.  Freeze until set 4-6 hours.  

Find a warm patio with a cool breeze and revel in refreshment!