HIBISCUS LEMONADE ICE POPS


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HIBISCUS LEMONADE RED DRINK


PREP TIME 10 MIN. – COOK TIME 5 MIN. READY IN 15 MIN. + CHILLING TIME – SERVINGS 4


1 (16 oz) pkg strawberries, hulled, divided 3 (6 oz) pkgs raspberries, divided ¾ cup sugar


4 cups boiling water 4 hibiscus tea bags 2 cups cold store- bought lemonade Lemon wedges, for garnish


STEP 1 In a medium pot, heat half the strawberries and 2½ pkgs raspberries on medium. Add the sugar and cook 5 min., stirring constantly, until sugar has dissolved and berries have released their juices.


STEP 2 Carefully transfer mixture to a blender and purée until smooth. Pour purée through a fine-mesh strainer set over a large bowl to strain seeds. Discard seeds and set berry syrup aside to cool. STEP 3 Meanwhile, pour the boiling water into a large heatproof pitcher. Add the tea bags and steep 5 min. Remove tea bags and allow tea to cool to room temperature. Add berry syrup to hibiscus tea. Pour in the lemonade and stir mixture to combine. STEP 4 Refrigerate until cold. Serve hibiscus lemonade over ice and garnish with the remaining fresh berries (there will be some left over) and lemon wedges.


PER SERVING: 301 CALORIES, 1G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 22MG SODIUM, 75G CARBOHYDRATE, 11G FIBER, 62G SUGAR, 2G PROTEIN


SAVORYONLINE.COM JUNE 2022 35


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