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Agua de Jamaica con Frutas y Chile -Hibiscus Popsicles

Celebrate the kid inside of you with these paletas with fruit and chamoy!
Course Antojitos
Cuisine Mexican
Servings 8 Paletas

Ingredients

For Paletas

  • 6 cups agua de jamaica previously prepared, see recipe below
  • 1 large mango
  • 1 large peach
  • 1 large plum
  • chamoy hot sauce
  • chile limon powder tajin

For Agua de Jamaica

  • 4 cups water
  • 4 cups sugar
  • 2 cups dried hibiscus
  • 1 large orange
  • 1 lemon
  • 1 lime
  • cold water

Instructions

For Paletas

  • Chop the fruit into small bite size pieces. Squeeze a little fresh lime juice on and a sprinkle of chile limon to coat evenly. Set aside.
  • Start with a couple pieces of fruit, a little chamoy and then some chile limon powder. Pour in about 1/8 cup of agua de jamaica into the molds. Freeze for 25 minutes. Repeat the layering until they are filled. The freezing in between will keep the fruit mixed through out the paleta as it freezes.

For Agua de Jamaica

  • Heat the water and sugar in a saucepan at medium heat. Heat just until the sugar dissolves. Remove from heat, add the hibiscus, stir well and let the mixture steep and cool at room temperature.
    2. Once cooled, strain into a pitcher. This is your concentrate of hibiscus. You should have about 4 cups. If not, just add a little cold water. To prepare a pitcher for drinking: In a separate pitcher, add 2 cups of the concentrate. Stir in the juice of the orange, lemon and lime. Add 4 cups of cold water. taste for sugar. hibiscus is quite tart, so you may want to add a little more before pouring your paletas.

Notes

Note: The plum is not in the pictures, but I did add it in as I was assembling the paletas.