Hibiscus Raspberry Rum Popsicles

hibiscus rum popsicles 3Alright, this is the last recipe in my popsicle series. Hopefully, three in a row isn’t overkill, but the recipes are all different and regardless, it’s summertime, so it’s appropriate! Plus, I’ll be talking about these recipes (and demoing how to make my chocolate mint popsicles) on KATU Afternoon Live next Wednesday, July 26. UPDATE: watch the replay of my popsicle segment HERE.

Meanwhile, these frozen treats are extra special in the sense that they are for adults only. And, actually, a bit of rum takes these from popsicle to poptail. To be honest, I hadn’t heard the term, poptail until I did a little research on boozy frozen treats. Of course, the term makes sense though and I’m rolling with it.

If adding alcohol to popsicles isn’t your jam, omit the rum and add some extra iced tea instead (and maybe some more raspberries too). If you’re going for the spiked version, but don’t have rum on hand, vodka is a great substitute. Also, you can experiment with a little less if you don’t want to taste the alcohol as much. If you opt to experiment with more, be careful because too much alcohol and these won’t freeze.

I have to admit, these are way better than I anticipated. They are quite refreshing and fruity with a kick of rum. The texture is a little slushy, which I enjoy, and check out that gorgeous color! All around, I think these are pretty exceptional.

Cheers and enjoy!

Ingredients:

  • 1 cup fresh raspberries
  • 1 cup fresh-brewed unsweetened hibiscus iced tea, brewed according to package instructions (I used the brand, Smith Teamaker, which is made here in Portland. These are also larger tea bags, made for iced tea)
  • 2 limes, juiced
  • 1 Tbsp raw honey, or more if you want it sweeter
  • 1/4 cup + 2 Tbsp rum (white or gold)
  • Extra raspberries for adding to each mold, if desired

Directions:

  1. Place all ingredients in a blender and blend on medium-low for about 20-30 seconds, or until raspberries are pureed and everything is mixed well.
  2. Pour into popsicle molds (I used these molds), leaving about 1/2″ of space at the top. Distribute a few raspberries into each mold and then top with the remaining mixture. If desired, use the popsicle stick to stir the mixture in each mold.
  3. Freeze overnight. Once ready to eat, rinse mold under warm water briefly to remove popsicle.

Yields: 6 popsicles

 

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