- 6 tbsp raw honey
- 2⁄3 cup dried hibiscus flowers
- 2 cups fresh raspberries
- 2 cups coconut water
In a small pot, mix honey with 1 cup water and bring to a boil. Stir in hibiscus flowers; remove from heat. Cover and steep, 1 hour.
In small bowl, strain hibiscus tea over raspberries, discarding the flowers. Add coconut water and refrigerate until raspberries have softened and the mixture is thoroughly chilled, at least 1 hour (up to overnight).
Transfer mixture to a blender and purée until smooth. Strain through a fine-mesh sieve. Pour mixture into molds or silicone ice-cube trays. Mixture will begin to separate, so whisk while pouring to recombine if necessary. If using popsicle molds and sticks, freeze until firm but still slushy; add popsicle sticks and freeze until solid.
- Calories: 99
- Carbohydrate Content: 23 g
- Sodium Content: 7 mg