The bright burgundy color of the hibiscus is only half the beauty of this delicious flower. It is one of the most common flavors for aguas frescas, and its acidity is fantastic in this yummy frozen treat.

　　

Ingredients

makes 6 to 8

　　1 1/2 cups hibiscus flowers

　　6 cups water

　　3/4 cup sugar

　　

Step 1

Combine all the ingredients in a pot and bring to a boil over medium heat. Reduce the heat to a simmer and continue cooking until reduced by half to 3 cups liquid, 20 to 30 minutes. Remove from the heat and allow to steep for 30 minutes. Strain through a fine-mesh sieve (if it reduced too much, simply add a little hot water).

　　

Step 2

Chill over an ice bath, stirring until cool. Refrigerate until completely cooled. Divide the mixture among ice pop molds or wax-lined paper cups and freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 more hours, and then unmold as directed or peel off the paper cups.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.