¼ cup of Dried Hibiscus Flower
1 cup of Frozen Mango
1 cup of Frozen Pineapple
1 cup of water (add more as desired)
Tools: measuring cup, sauce pan, popsicle mold, stove, freezer, and blender or food processor
- In a sauce pan, rinse dried hibiscus flower and add water. Boil till tender (about 10 mins).
- Using a blender or food processor, add the cooled hibiscus flower, mango and pineapple. Puree to a smooth texture.
- Pour in the blended ingredients into a rinse popsicle mold and freeze for six hours and serve.