Cool Down Deliciously With Chef Zipora Einav's ​Refreshing Hibiscus Blueberry Ice Pops Ice Cream Desserts

Need a refreshing treat to serve your guests, friends or family this summer? Celebrity Chef Zipora Einav, author of “Recipe for a Delicious Life," has just the thing with her hibiscus blueberry ice pops. This elegant recipe creates something special (not to mention it's easy and delicious).

Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes plus freezing time
Servings: 8 to 10

Ingredients

• 1/2 cup maple syrup
• 2/3 cups water
• 3 tablespoons dry hibiscus petals
• juice from 4 fresh lemons
• 1 tablespoon lemon peel
• 1 1/2 cups water
• 1/4 cup fresh blueberries

Here’s how to make it:

• In a small pot, mix the maple syrup, 2/3 cups water and hibiscus petals. Heat up on low heat for 5-7 minutes. Remove from heat and let cool for 15-20 minutes. Strain the mixture and throw away the hibiscus petals.
• Combine the fresh lemon juice, lemon peel and 1 1/2 cups water. Mix with the hibiscus water and pour into a measuring cup.
• Fill eight to 10 ice pop molds with the liquid and add the wooden sticks to each mold. Add 4 to 6 whole fresh blueberries into each mold. Set the cover on top of the mold. Place in the freezer for 12 hours or overnight.
• To remove the frozen pops, rinse the mold under hot water for 30-40 seconds and remove gently. Serve and enjoy! 

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