In Senegal, popsicles are quite popular as they are made with extremely common ingredients and enjoyed in the hot and sunny weather (Thiam). I made hibiscus popsicles, which are usually made in a plastic bags. Just rip a hole in the bag with your teeth and enjoy this sweet treat. Unfortunately, the plastic bag route did not work out for me, so I simply used an ice tray.
You will need dried Hibiscus leaves- these can be tricky to find! Here is what I used:
You will need…
2 cups of Hibiscus Infusion unsweetened (boil a quart of water with two cups of dried hibiscus leaves- let cool)
1/2 cup sugar
1/2 cup fresh mint leaves
Combine all ingredients in a saucepan over medium heat- cook and stir until sugar dissolves. It will become a beautiful, rich, dark pink color.
Use a strainer to remove all of the remaining leaves from your infusion
Separate into the ice trays or plastic bags- put in freezer until completely frozen.
If you let the Hibiscus infuser sit for too long, the flavor naturally will be more intense. Because my plastic bags were broken, I ran to the nearest store to find a popsicle tray and sticks. So of course, my infusion sat for far too long and the flavor of my popsicles was extremely intense and tart- but still delicious and fresh. For some of my friends, the flavor was a little too much, so we got creative…
Add your popsicle to a glass of bubbly for some flavor, or if it’s too early for that, some sparkling water!
Recipe credit to Chef Pierre Thaim:
Thiam, Pierre. Senegal: Modern Senegalese Recipes From the Source to the Bowl. New York: Lake Isle Press, 2015.