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…
Recipe
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.
Some tips…
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.
Cooking with Garce 