Prepare to embark on a culinary journey that will transport your taste buds to a world of vibrant, exotic flavors! These Hibiscus Blood Orange Cardamom Paletas are not just a dessert—they're a sensory experience that combines the tangy punch of hibiscus, the sweet brightness of blood oranges, and the warm, aromatic embrace of cardamom. Perfect for scorching summer days or when you need a moment of gourmet escape, these paletas are about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 6 paletas
Ingredients
- 2 cups hibiscus tea, brewed and cooled
- 1 cup blood orange juice
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/4 cup water
Instructions
- In a medium saucepan, combine sugar and water. Heat over medium heat, stirring constantly until the sugar completely dissolves, creating a simple syrup.
- Remove the simple syrup from heat and let it cool for 2-3 minutes. Add ground cardamom and stir thoroughly to incorporate the spice into the syrup.
- In a large mixing bowl, combine the cooled hibiscus tea, blood orange juice, and cardamom-infused simple syrup. Whisk the mixture until all ingredients are well blended.
- Taste the mixture and adjust sweetness if needed by adding a little more sugar or simple syrup. The flavor should be vibrant and balanced between tart hibiscus and sweet orange.
- Carefully pour the liquid mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion during freezing.
- Insert popsicle sticks into each mold, ensuring they are centered and stand upright.
- Place the molds in the freezer and allow paletas to freeze completely, which typically takes 4-6 hours or overnight.
- To unmold, briefly run the paleta molds under warm water for 10-15 seconds to help release the paletas easily.
- Serve immediately and enjoy the refreshing, vibrant flavors of hibiscus, blood orange, and cardamom.
Tips
- Use fresh, high-quality ingredients for the most intense flavor profile. Freshly squeezed blood orange juice makes a significant difference.
- When brewing hibiscus tea, let it cool completely before mixing to prevent diluting the mixture with excess heat.
- For a smoother texture, strain the mixture through a fine-mesh sieve before pouring into molds to remove any tea or pulp particles.
- Experiment with the cardamom levels—start with the recommended amount and adjust to your personal taste preference.
- If you don't have popsicle molds, you can use small paper cups or even an ice cube tray as an alternative.
- For an extra fancy presentation, consider garnishing unmolded paletas with a light dusting of ground cardamom or a small edible flower.
Nutrition Facts
Calories: 84kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
