Raspberry Paletas with Hibiscus and Rosehip Tea
Original recipe courtesy of Paletas by Fany Gerson. Adapted by The Paddington Foodie.

Makes 8-10

Ingredients
2 cups hibiscus tea cooler (see recipe below)
2/3 cup sugar
4 cups raspberries, fresh or frozen
Finely grated zest of 1/2  a lemon

Method

1. To make the sugar syrup, combine the hibiscus tea cooler and 1/3 cup of sugar in a small saucepan. Cook over medium heat, stirring  until the sugar dissolves. Take off heat. Refrigerate until cool.
2. Mix the raspberries with the remaining 1/3 cup of sugar and the grated lemon zest. Let the mixture sit until the raspberries begin to release some of their juices (about 30 minutes)
3.  Divide the raspberries and their juices evenly among the paleta moulds then pour in the hibiscus tea cooler to fill the moulds remembering to leave up to a one centimetre buffer from the top of the moulds for expansion.
4.  If using conventional moulds, snap on the lid, insert the ice cream sticks and freeze for about 5 hours.
5.  If using glasses or other unconventional moulds, freeze until the paletas are beginning to set then insert the ice cream sticks and freeze until solid, about 4 -5 hours

Hibiscus Tea Cooler

2 cups fresh boiling water
2 hibiscus rosehip herbal tea bags
1/2  cup sugar

Place teabags in a glass jug. Add sugar and fresh boiling water. Stir to combine. Allow to infuse for 15 minutes.