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Watermelon, lime and hibiscus ice pops

Vitamin C packed ice pops that will refresh even the hottest summer day.
Course: Dessert
Author: The Ranch at Live Oak Cookbook


  • ¼ cup dried hibiscus flowers
  • 2 ½ cups watermelon chunks from about 1¼ pounds watermelon
  • ¼ cup raw agave nectar
  • ½ teaspoon lime zest
  • 3 tablespoons fresh lime juice


  • In a small saucepan, bring ¾ cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl.
  • in a food processor, blend the watermelon chunks until liquified. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. (You should have about 1½ cups watermelon juice.)
  • Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.


Recipe reprinted with permission from The Ranch at Live Oak Cookbook