This is the last variation of my raw vegan agua de jamaica (hibiscus tea) recipe done 3 ways. In the last couple of weeks, I shared the agua de jamaica (hibiscus tea) recipe, and a raw vegan agua de jamaice (hibiscus tea) chia pudding recipe. This week I’ll be sharing the last in the series, a raw vegan agua de jamaica (hibiscus tea) popsicle recipe and boy is it tasty!
As I previously wrote, I have kept the tea stocked in my fridge all summer, I was having an iced glass after coming in from outside on a very warm day, when I thought, “I bet this would make an awesome popsicle!” So I made the jamaica into popsicles!
I added a lime and coconut milk layer to create a pretty two-toned pop, and it turned out gorgeous, refreshing, and delicious! What more can you ask for in a popsicle?
So let’s start on these beauties! Cold brew some strong hibiscus tea by simply mixing up water and hibiscus tea leaves in a glass jar. You can put a stick of cinnamon if you’d like. Put on the lid and stick it in the refrigerator and let it sit overnight.
Once the hibiscus tea is brewed, strain out the tea leaves with a sieve. Stir in maple syrup and set it aside. Now it’s time to make the lime coconut milk. Add shredded coconut and water into a blender, and let it run for 2 1/2 – 3 minutes. Strain the coconut milk using a nut milk bag (you can substitute it with a female stocking too) or a sieve. Here’s a link for a nut milk bag if you are interested.
Mix in lime juice, agave syrup, vanilla extract, and a pinch of salt, and let it chill in the refrigerator.
Next, get your popsicle molds ready, it’s time to pour the layers! I use this stainless steel popsicle mold. It’s a little pricey, but it’s sturdy and I love it. You can use any mold you like however.
The first layer is the agua de jamaica layer. Pour in the tea to about 2/3 of the mold. Put it in the freezer and let it freeze for about 3 hours until the surface appears frozen.
Once the agua de jamaica layer is frozen, take out the popsicle mold from the freezer, and let it sit out for 5 minutes to soften. Then take out the lime coconut milk layer from the refrigerator.
The coconut milk should be separated into a white coconut cream layer and water. Stir well until it is combined again. Pour the coconut milk into the popsicle molds. Then use a chop stick (or anything like a chopstick) and stab it down along the side of the popsicle mold in a few places. This helps to create a gradation/marble effect. The jamaica tea may feel solid at first, but if you firmly press, you should be able to pierce downward.
Place the popsicle sticks in and put the molds back in the freezer. Let it freeze for about 10 hours.
*The acidity in the agua de jamaica causes it to take a bit longer than usual to set up. So give it plenty of time! The longer it has in the freezer the better.
When the popsicles are ready, pop out however many you need. If you have difficulty removing the mold, run it under cold water for a quick second. It will pop right out!
Aren’t these gorgeous? These will make a great companion on hot summer days. Enjoy these gems!
- ¼+1/8 cup loose hibiscus tea
- 1½ cups water
- ¼ + ⅛ cup maple syrup or coconut nectar
- 1 cinnamon stick (optional)
- 1 cup shredded coconut
- 1 cup water
- Juice of 2 limes
- 3 Tablespoons agave syrup
- 1 teaspoon non-alcohol vanilla extract
- A pinch of salt
- Place the loose hibiscus leaves (and the cinnamon stick if you'd like) into the water in a large glass jar. Put the lid on and refrigerate overnight or at least 8 hours.
- Once the tea is ready, strain the tea leaves out with a sieve. Add in the maple syrup and set aside.
- Add the shredded coconut and water into a blender, and let it run for 2½ - 3 minutes. Strain the coconut milk using a nut milk bag or a sieve.
- In a separate container, mix the lime juice, agave syrup, vanilla extract, and a pinch of salt, and let it chill in the refrigerator.
- Pour in the agua de jamaica layer into the popsicle mold to about ⅔ of the way. Put it in the freezer and let it freeze for about 3 hours until the surface appears frozen.
- Once the agua de jamaica layer is frozen, remove the popsicle molds from the freezer, and let it sit out for 5 minutes to soften.
- Remove the lime coconut milk from the refrigerator. The coconut milk should be separated in 2 layers, the white coconut cream layer and the water. Stir well to let it combine again.
- Pour the coconut milk into the popsicle molds. Use a chop stick (or anything that is close to a chopstick) and stab it down along the sides of the popsicle mold in a few places to make a gradation effect. Don't stab deeper than ⅔'ds the length of the mold to keep the top color pure. The jamaica tea might feel solid at first, but if you firmly press, you should be able to pierce down. Stick the popsicle sticks in and put it back it the freezer. Let it freeze for about 10 hours.
- Remove however many popsicles you want from the mold. If you have difficulty, run the mold under cold water for a couple seconds, no more.
- Serve immediately.
The acidity from the agua de jamaica makes it harder to solidify than a regular popsicle, which results in requiring longer time to set than usual. The longer it has time in the freezer the better.