Raspberry Paletas with Hibiscus and Rosehip Tea
Original recipe courtesy of Paletas by Fany Gerson. Adapted by The Paddington Foodie.
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
- 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.
- 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)
- 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.
- If using conventional moulds, snap on the lid, insert the ice cream sticks and freeze for about 5 hours.
- 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.