Homemade lemonade hibiscus popsicles are the ultimate summertime refresher! These ice pops are sweet, tart, and oh so refreshing. If you have an abundance of lemon's give this recipe a try.
In the summer, my parents always kept the freezer stocked with popsicles. After playing our hearts out in the midwest summer sun, my sister and I would enjoy a nice refreshing popsicle.
Those ice pops were oh so tasty but loaded with sugar, corn syrup, and preservatives. Today these summer treats are making a comeback with good quality ingredients. With some popsicle molds, natural sweeteners, and a little effort, summer never tasted so good!
My inspiration came from Chipotle! They have a hibiscus lemonade with Turmeric on tap. I thought to myself, "This would make an awesome popsicle." After 3-4 test runs, I landed on this recipe. I don't think I could be any better.
What makes homemade lemonade hibiscus popsicles so good?
- Maple Syrup - a natural sweetner that makes the perfect sugar replacement
- Only 4 Ingredients - maple syrup, turmeric, lemons, and hibiscus
- Sweet & Tart - maple syrup balances out the tartness of lemons and dried hibiscus
- Lemons - make sure to massage the lemons with your hands to release more juice
- Maple syrup - granulated sugar replacement
- Hibiscus - dried hibiscus flowers lend a beautiful pink color and a bright tanginess
- Turmeric - often used in indian curries and a natural anti-inflammatory
How to make homemade lemonade hibiscus popsicles
1. Place hibiscus into a spice grinder and pulse until coarsely chopped. You can also roughly chop with a knife.
3. Strain hibiscus simple syrup through a fine-mesh strainer. Press the hibiscus flowers with a spoon to get every last drop.
4. Slice lemons in half and squeeze out the juice. I like to use this lemon juicer for this step.
5. Combine the hibiscus syrup, lemon juice, and water. Transfer to a bowl or measuring cup with a pour spout.
6. Pour the homemade hibiscus lemonade into individual popsicle molds.
7. Cap off the popsicle molds and freeze for 24 hours.
8. To remove the popsicle from the mold, dip in hot water for 1 minute to release the ice pop. Enjoy!
Hint: Massage lemons on a cutting board or tabletop with the palm of your hands. This will release more juice inside the lemon and make it easier to squeeze.
- Keto - replace maple syrup with ½-3/4 cup of confectioners swerve
- Vegan - this recipe is already vegan but, you could substitute maple syrup for ⅔ cup of organic sugar
- Plastic Spoons - no popsicle molds? Plastic disposable spoons and a dixie cup make a great DIY mold.
These homemade lemonade hibiscus popsicles will take 24 hours to be completely frozen. Store in the freezer for 8-12 months. Longer than that, the popsicles will develop ice crystals and become freezer burnt.
- Roughly chop the dried hibiscus flowers. Chopping the hibiscus will make measuring out the right amount easier.
- Massage the lemons. Before juicing the lemon's I like your roll them on a cutting board and massage them. This will yield more juice from each lemon.
- Don't fill popsicle molds to the top. Water expands when frozen so fill molds 90% up but leave for expansion.
- Dip popsicles in hot water. I like to place my ice pops in hot water for 1 minute to help release the mold.
Frequently asked questions
Popsicles that are stored in the freezer can last 8-12 months.
After removing ice pops from their mold place them on parchment paper and freeze them for 10-15 minutes. Transfer to a ziplock bag or an airtight container.
Hibiscus is a tart flavor that can be similar to cranberries or pomegranates.
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Homemade Lemonade Hibiscus Popsicles
Hibiscus Simple Syrup
- ⅔ cup maple syrup
- ⅔ cup water
- 2 tablespoons dried hibiscus flowers
- 1 cup of lemon juice 7 to 8 lemons
- 1 ½ cups of water
- ¼ teaspoon ground turmeric
- Place hibiscus into a spice grinder and pulse until coarsely chopped. You can also roughly chop with a knife.
- In a small saucepan combine hibiscus, maple syrup, and water. Bring to a boil and turn off the heat. Cover with a lid and let steep for 15 minutes.
- Strain hibiscus simple syrup through a fine-mesh strainer. Press the hibiscus flowers with a spoon to get every last drop.
- Slice lemons in half and squeeze out the juice. I like to use this lemon juicer for this step.
- Combine the hibiscus syrup, lemon juice, and water. Transfer to a bowl or measuring cup with a pour spout.
- Pour the homemade hibiscus lemonade into individual popsicle molds.
- Cap off the popsicle molds and freeze for 24 hours.
- To remove the popsicle from the mold dip in hot water for 1 minute to release the ice pop. Enjoy!