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A hand holds a Hibiscus, Blood Orange & Cardamom Paleta

Hibiscus, Blood Orange & Cardamom Paletas

Hibiscus pairs with earthy blood orange for a refreshing ice treat.
Course Sweets
Cuisine Ethnic
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 2 dozen


  • 1 lb dried hibiscus leaves
  • 4 cups boiling water
  • 4 blood oranges halved
  • 1/2 tsp ground cardamom
  • 1/2 cup simple syrup*
  • pinch of salt
  • * see note


  • Into a large bowl filled with the hibiscus leaves, pour the boiling water. Allow the tea to steep for 10 minutes. Strain and allow to cool completely.
  • While the tea is steeping, juice the blood oranges. Strain if desired. Set aside.
  • In a bowl combine the hibiscus tea with the blood orange juice, the ground cardamom, simple syrup and salt. Mix well. Taste and add water if necessary.
  • Pour the mixture into popsicle molds and cover. Allow to freeze for 10 minutes. Insert popsicle sticks into the top of the mold and return to the freezer for an additional 7 1/2 hours, or overnight (recommended).
  • Unmold* and enjoy!
  • *see note


Simple Syrup Recipe:
  • 1/2 cup sugar
  • 1/2 cup water
  In a small pot, combine the sugar and water. Stir to dissolve slightly. Bring to a boil over medium-high heat. Once the sugar has dissolved, remove from heat and allow to cool completely before use. 
*Some molds release the paletas easier than others. My foolproof way to get mine out is to running really hot water over the inverted popsicle mold, turn it right side up and unmold quickly. I run hot water over them again if they fail to release easily.