Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles

Looking for a fun way to get your 8 strawberries a day in? Try these strawberry hibiscus popsicles from The Other Side of The Tortilla!

Strawberries are available all year-round and are bursting with antioxidants, vital nutrients and dietary fiber. Now, who wants a popsicle? You’re in for a healthy treat!

Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles
Serves: 10 2.5-ounce popsicles
 
Ingredients
  • 2 cups strawberries, hulled
  • 1 cup water
  • ½ cup dried hibiscus flowers
  • 3 tbsp brown rice syrup
  • ½ cup water or coconut water
Instructions
  1. Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
  2. In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
  3. Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
  4. Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
  5. Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
  6. Notes: To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

 


Strawberry Granola Yogurt Pops

California Strawberries Strawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops made with California Strawberries-Yum!

Strawberry Granola Yogurt PopsWe love this recipe and post from Jennifer Farley at Savory Simple – Enjoy!

I love enjoying yogurt pops during the hot summer months. They’re a healthy, easy-to-prepare snack that everyone loves! Strawberries add the perfect level of brightness, flavor and beautiful color, and I’ve packed a ton of them into this recipe. It feels like having dessert! I like using some granola for a bit of texture as well. While you could throw a bit extra into the pops themselves, they lose some of that texture when mixed with the yogurt. Sometimes as the popsicles begin to melt, I like to dip them in more granola for extra crunch!

There’s a reason I can never get enough strawberries. Just one serving of eight strawberries is packed with Vitamin C, fiber, potassium, folate and antioxidants. How could I not want to enjoy eight strawberries a day!

Strawberry Granola Yogurt PopsStrawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops
Prep time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 20 oz California Strawberries, hulled
  • 1¾ cup plain, unsweetened yogurt (either whole milk or greek)
  • Maple syrup or honey to taste (I used 2½ tablespoons maple syrup)
  • 1-2 tbsp granola
Instructions
  1. Puree the strawberries and yogurt in a blender.
  2. Taste, and add desired sweetener to taste (strawberries can vary in sweetness).
  3. Pour into pop molds, leave about ½ inch space at the top. Add granola and gentle press down to help pack it in place.
  4. Add popsicle sticks and freeze for at least 4 hours.
Notes
I used this popsicle maker. Other pop makers might use slightly more or less mix.

 


Strawberry Rum Chillers

It’s popsicle season and that is a big deal around my home. That said, these popsicles are a favorite and a constant in my freezer. Of course you can skip the rum and just keep the popsicles as a straight-up fruity ice pop for the kiddos and it’ll be just as good. If you do decide to make two batches, don’t forget to mark one from another. In my house, I mark the kid-friendly pops with a smiley face so there’s never any confusion.

Strawberry Rum Chillers

And since these are a favorite, lucky for me strawberries are available year-around with peak season in California starting in March and ending late fall. So I take full advantage of the the year-round crop, but will stock up when when they are in season by freezing them or using strawberries as the base for many of the fruit pops I serve to my family. A good thing, since strawberries have more vitamin C than an orange and its loaded with nutrients.

Strawberry Rum Chillers

I usually limit my boys on sweet treats for the day, but these fall under the unlimited category. I let them indulge as the craving arises. That is except for the baby, who would probably eat one popsicle after another until he fell over from overeating.

Strawberry Rum Chillers - Popsicle Recipe

Thank goodness we live in California where 90% of the nation’s strawberries are grown, so there is no shortage around here. Gotta love California!

4.9 from 10 reviews
Strawberry Rum Chillers
Serves: 10 2oz Popsicles
 
Ingredients
  • ¾ cup limeade, divided use or your preferred juice
  • ½ cup white rum
  • 2 lbs strawberries
  • 5 kiwis
Instructions
  1. Place limeade, rum and strawberries in a blender and pulse until smooth; set aside. Place kiwis and remaining ¼ cup of limeade in a blender and pulse until smooth; set aside.
  2. Pour and layer* popsicle molds according to preference. Place foil on top and pierce a small hole in the center of each well. Insert stick and freeze for 4-6 hours or overnight* *
  3. *To layer popsicle, make sure to give the strawberry layer a slight freeze, about 30 minutes, before pouring the kiwi layer on top so it doesn’t blend. The kiwi layer will not need to be freezing before layering with strawberry on top as it will be less dense.
  4. **Freeze time will vary according to freezer setting and how full it is.