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Title: Paletas De Jamaica Con Frambuesa (Hibiscus-Raspberry Ice
Categories: Desserts, Mexican
Yield: 8 Paletas

2 c Agua de Jamaica; (see
-separate recipe)
2/3 c Sugar
4 c Raspberries; fresh or frozen

Combine the agua de jamaica and 1/3 c of the sugar in a small
saucepan. Cook over medium heat, stirring, just until the sugar
dissolves. Let cool slightly, then refrigerate until chilled.

Mix the raspberries with the remaining 1/3 c sugar and let sit until
the berries release some of their juices, about 30 minutes.

Divide the raspberries and their juices evenly among the molds, then
pour in the agua de jamaica mixture, dividing it evenly among the
molds.

If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning to
set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.

Recipe by Fany Gerson

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