1cupfreshly squeezed lemon juice, from approximately 7 to 8 lemons
1½cupswater
INSTRUCTIONS
Prepare the hibiscus simple syrup. Combine the sugar, water, and dried hibiscus in a small pot and heat until the sugar melts completely and it just begins to boil. Remove from heat, cover, and let stand for 10-15 minutes while you squeeze lemons.
Strain the hibiscus simple syrup, pressing as much liquid from the leaves as possible. Discard the hibiscus.
Combine the hibiscus syrup, lemon juice, and water in a spouted measuring cup, giving a quick stir to combine.
Pour the lemonade into 10 popsicle molds. Place the lid over the mold and insert your popsicle sticks as straight at possible.
Freeze for 4-6 hours, or until frozen solid. For best results, freeze over night.
To help remove your popsicles from the mold, fill a large bowl with warm water and briefly dunk the bottom part of the mold in the bowl or briefly run the mold under warm water.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.