Pomegranate Rooibos Roselle Paletas

When I first read Fany Gerson’s Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas a few years ago, I was so inspired by it that I engaged in a paleta-making frenzy. I made spicy pineapple, yoghurt, mango, roasted banana, papaya, and tamarind ice pops, amongst others. I am now revisiting my paleta-making days with these amazing Pomegranate Rooibos Roselle Paletas.

I used my Pomegranate Rooibos Roselle Drink and added simple syrup to it until it tasted a little too sweet, taking into account that it will taste less sweet when frozen. Also, considering that the liquid will expand when frozen, I made sure not to fill my ice pop moulds to the brim.

These Pomegranate Rooibos Roselle Paletas have a gorgeous red colour and are wonderfully tasty and refreshing. The sweetness and tartness along with the complex flavour profile resulting from the combination of the flavourful and aromatic ingredients make these ice pops an amazing treat.

Pomegranate Rooibos Roselle Paletas

Makes 6 ice pops

Ingredients

300 mL Pomegranate Rooibos Roselle Drink

1/3 - 1/2 cup simple syrup (recipe below)

Method

To the Pomegranate Rooibos Roselle Drink, add simple syrup a little at a time. Stir. Taste the mixture. Keep adding adding simple syrup until it tastes a little too sweet.

Pour resulting mixture into ice pop moulds, making sure to leave a 1-cm gap at the top to account for liquid expansion during freezing. Snap on the lids of the moulds.

Freeze until solid, about 5 hours.

Simple Syrup

Makes about 3/4 cup

Ingredients

1/2 cup (120 mL) water

1/2 cup (100 g) sugar

In a small saucepan, add the water and sugar. Over medium heat, while stirring, bring to a boil. Simmer until the sugar has dissolved. Let cool to room temperature.