I went to college in St. Louis at Saint Louis University (go Billikens!). A month or so ago, I headed back down I-55 South to the land of toasted ravioli, excellent craft brews and the very best forever friends. It was a weekend filled with too laughs (at each others' expense) and photo shoots (when we all get together, we're those girls) to count.
We spent one of our too few allotted days together breakfasting at Waffle House (because several had never been, which we couldn't, for some reason, allow any longer) and then wandering around the newish IKEA in Midtown (again, why? Who knows.). After the requisite approximately 1 million hours there, we were heading for the exit when I eagle-eye spotted these popsicle molds, which the Ikea powers that be were selling for approximately $2 a piece--SCORE! OBVIOUSLY, I had to buy them. Simply cannot pass up a deal like that. (When I told my mom I had bought popsicle molds, she asked when I'd write a recipe for cocktail popsicles--soon mom, soon.)
Honestly, I've got a whole long list of popsicle flavor combinations I've been wanting to try out (I don't know why I voluntarily own up to this stuff), but for some reason that I still can't quite put my finger on, these burgundy beauties won my heart (maybe because they're so pretty to look at). Tart from the lime, floral from the tea, sweet (mostly) from the berries, these are perfect for the last few sweet, sweet days of front porch sitting here in the Midwest.
Berry, Lime, Hibiscus Ice Pops
2 (generous) c mixed berries (I used: strawberries, blackberries, blueberries AND raspberries)
1/4 c sugar
1-2 teaspoons lime zest
Juice of 1/2-1 whole lime
3 c water
3 hibiscus tea teabags (I used Tazo Passion tea)
Brew tea (if you need direction here, look at the box). Place berries, sugar, zest and juice in a medium saucepan over low heat. Cook until they're fairly soupy, about 10-15 minutes. Take 'em off the stove and give 'em a quick buzz with your immersion blender. If you don't have an immersion blender, worry not, either thrown (carefully, hot liquid) into the blender or, if you're feeling lazy, just mash it all up and end up with popsicles that are more...let's say...textured. Strain if you'd like (I'm anti-berry seeds). Stir the tea and berry mixture together. Pour into your awaiting molds and pop into the freezer for a cool 5-6 hours (or until they're frozen...duh). Eat them outside savoring the last bits of summer.