Ask A Chef: Raspberry Hibiscus Pops
Recipe By: Janet Dimond
Janet Dimond of Augie’s Ice Pops shares her recipe for Raspberry Hibiscus Pops.
Q: Summer trips to farmers’ markets around Toronto always lead to us grabbing a few Augie’s Ice Pops to enjoy while we shop. I have trouble picking a flavor because they’re all so refreshing! What’s the secret to making these at home? Could the owner share a recipe? — Christina, Toronto
A: Augie’s owner Janet Dimond says she uses fresh, in-season Ontario fruit, adds herbs and puts “a lot of love” into her gourmet popsicles. A commercial chiller gives these sweet treats great flavor and texture but, if you’re making them at home, just use the correct ratio of sugar to water and you’ll get amazing results, too!
- 6 cups water, divided
- 2 cups organic cane or white sugar
- 100 g dried hibiscus or Jamaican sorrel
- 1 cup fresh or frozen raspberries
- 1⁄2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- Pinch kosher salt
Plan ahead: The hibiscus needs to steep for 2 hours, and popsicles need 8 hours to freeze.
Steep Hibiscus
- To large pot add 4 cups of water and bring to a boil. Add sugar and stir until dissolved. Add hibiscus and remove pot from heat. Let steep for 2 hours, or until liquid is very flavorful.
Blend Berries
- In blender, combine raspberries and remaining 2 cups of water. Purée and strain to remove seeds.
Make Ice Pops
- Strain hibiscus syrup and discard solids. Combine syrup with raspberry purée. Add lemon juice, zest and salt. Taste and adjust balance of sugar and acidity, if needed.
- Pour into popsicle moulds, add sticks and freeze for at least 8 hours.
