When making any type of frozen dessert, keep in mind that cold temperature will dull sweetness. For these paletas, the agua de jamaica should taste a bit too sweet before you freeze it in the popsicle molds. I like to add a good amount of fresh lime juice to strike a balance between sweet and tart, but feel free to vary the amount to your taste, or even try substituting other fruit juices.
Bring three cups of water to a boil in a medium saucepan. Remove from the heat, and stir in the brown sugar and dried hibiscus flowers until the sugar dissolves. Taste a small spoonful and add more sugar if desired (see headnote). If the mixture isn’t sweet enough, add another tablespoon of sugar, stir to dissolve then taste again; repeat as needed. Cover and let steep for about 20 minutes.
Strain the agua de jamaica through a fine-mesh sieve into a small pitcher. Stir in the lime juice, then pour the mixture into pop molds. Freeze for at least five hours before serving.
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