Popsicles are notoriously easy to make and can come in gazillions of flavours!
As we’re right in sorrel season, here in Jamaica, this is a really easy & fun way to make the most out of this hibiscus family member.
We’re talking about a two-layered popsicle that starts off with a tang & a zing, and ends with a sweet creamy nutty note 🙂 It’s made of half spiced sorrel and half coconut. And unlike most mass produced supermarket products, this contains no artificial flavours or colours and is preservative free. Why? Because YOU made it! That’s the best part about cooking – you’re in control of what goes into your body.
Spiced Sorrel-Coconut Popsicles
- 1 cup fresh sorrel, washed
- 2-3 cups water
- 1/4 cup sweetener of choice*
- Spices of choice: ginger, cinnamon, nutmeg, cloves…etc
- 2-3 cups coconut milk
- Set of popsicle moulds + sticks
- Place the sorrel, water, sweetener and spices in a small pot. Boil on stove top, turn off heat and let it steep for at least 6 hours (or overnight).
- Blend ALL the contents.
- Now, simply fill up half of your popsicle moulds with the sorrel puree. Place in freezer for about 3 hours. Do NOT add the popsicle sticks at this point! You want it to set, but not freeze entirely.
- Remove from freezer and top off with the coconut milk. Add your popsicle stick and return to freezer.
- Depending on how strong your freezer is, they can be ready in about 8 hours or the next day. When you’re ready to enjoy, remove the mould, run under warm water for a minute and gently pull out the popsicle.
* For sweeteners, you can use brown cane sugar, coconut sugar, agave, maple syrup, dates- or anything else really, if the source of sugar is not a concern for you.
* If you’d like to sweeten the coconut milk base too, go ahead. I try to share recipes that are not overly sweet- but you can adjust to your taste.