Hibiscus and strawberry mexican paletas

This recipe for hibiscus and strawberry Mexican paletas is the only recipe you’ll need during the summer.

This recipe is so easy to prepare that more than sharing a recipe I feel I’m sharing an idea. This combination of the tartness of hibiscus and the sweetness of the strawberries is the perfect combination for a hot summery day.

To prepare them…

Steep hibiscus tea as you would typically prepare any tea. If you buy loose hibiscus flowers, boil about 2 cups of water. When the water has a strong boil turn off the heat and add about a quarter of a cup of dried hibiscus flowers. Let it sit until cold then add some type of sweetener. Wash and slice the strawberries put them inside the ice pop molds,  insert the popsicle stick, pour some hibiscus tea and put in the freezer for about three hours.

You have to believe me when I say these paletas are a no-brainer. They are super easy to prepare. All of the authentic Mexican paletas are very easy to prepare. You just have to use your creativity and an ice pop mold. But here is the recipe for

hibiscus and strawberry Mexican paletas

And are super, but super easy to prepare. And if you like them, please share the recipe and the blog. And before I forget… do not throw away the used hibiscus flowers, you can saute them with some onion and serrano peppers and eat it in tacos. They are delicious!

When you prepare the recipe do not forget to give it five stars and share it on  Instagram with  @piloncilloyvainilla so I can see it and share your creation in my stories.

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Hibiscus and strawberry Mexican paletas

These hibiscus and strawberry Mexican paletas are super easy to make and delicious. But the most important thing is that they are full of antioxidants and tons of good things for our body.

15 mins

Freezizng time1 hr 30 mins

15 mins

8

Ingredients

• 1/4 cup of Hibiscus tea
• 2 cups of water alone
• 1 tablespoon of sugar
• 11/2 cup of sliced strawberries

Instructions

• Prepare the hibiscus tea with the dried flowers, water, and sugar. Boil two cups of water, turn off when the boiling gets to a high point. Add the dried hibiscus flowers and let it cool.
• Wash and slice the strawberries. Put them in the paleta molds, insert the wooden stick.
• Strain the hibiscus tea and add the sugar. Mix well and taste for sweetness, adjust if necessary. Pour the hibiscus tea into the ice pop molds.
• Put in the freezer for at least three hours.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Course: Dessert

Cuisine: Mexican

Keyword: healthy mexican paletas, Mexican paletas

Author: Piloncillo&Vainilla

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