Summer is just around the corner and in my mind I am already lying under the pine trees, smelling the salty breeze from the sea and munching on a piece of juicy watermelon. Right now life is happening inside 4 walls, with outside temperatures rising up to 45°C during the day (perks of living in the dessert), and we try to bring some summer vibes into our home with food and activities. Like with Ombre Watermelon Hibiscus Popsicles that even my 6 month old loves (he makes to most adorable face when he licks the cold popsicle!!).
These popsicles are both sweet and refreshingly sour, low in calories but rich in flavours. I decided to make three different layers to achieve an ombre look. And although it isn’t that obvious on first sight, you can taste different flavour while eating. First is a mix of watermelon and lime juice, with a bit of agave for sweetness. The bottom two layers are different ratios of watermelon juice and hibiscus tea, an amazingly tasty combination, that got me thinking it would make a great ice tea as well. And to make things interesting and sneak in some more antioxidants (besides hibiscus!), I added some lovely fresh blueberries.
Beautiful and healthy ice cream was just what I needed today. And to see David carefully biting into one was the highlight of my day. Just before I finished this post (I’ve been writing it the whole day!), we went to the pool and it was amazing! Life here can be quite challenging, but when we’re together, everything seems perfect.
- 500 g ripe watermelon (300 ml juice)
- juice of 1 lime
- 1½ tbsp agave syrup, divided
- 1 tsp dry hibiscus flowers
- 100 ml water
- 10-20 blueberries
- Juice watermelon in a juicer or blend it and strain through cheesecloth. You should get around 300 ml of juice. Soak the hibiscus flowers in 100 ml of water.
- Mix together 100 ml of watermelon juice with lime juice and add ½ tbsp agave syrup. Fill popsicle moulds to ⅓ and freeze for 1 hour.
- Mix together 100 ml of watermelon juice with 30 ml (2tbsp) of hibiscus water and ½ tbsp agave syrup. Mix the remaining 100 ml of watermelon juice with the remaining hibiscus water and agave syrup.
- After one hour of freezing add 1-2 blueberries into each mould and pour the second mixture up to ⅔. Freeze for 30 minutes and insert the popsicle sticks. Freeze for 30 minutes more.
- Now add 2-3 blueberries into each mould and pour the third mixture up to the top. Freeze for 4 hour.
yours truly, A.