Recipe courtesy Sysco/Pica y Salpica (sysco.com/sobremesa)
Makes 8 to10 popsicles
Jamaica y Limón
3 cups water
1 cup sugar
1 cup dried hibiscus flowers
1/2 cup fresh lime juice
Combine water and sugar in a saucepan and mix together until the sugar dissolves. Cook the dried hibiscus flowers in the sugar water until tender. Let cool to room temperature and stir in lime juice. Pour into paleta molds and let freeze.
Mango con Chile
1 cup mango juice or nectar
¼ cup sugar
2 tsp fresh lemon juice
1 tsp chile ancho powder
1 large mango cut into small cubes
Place mango juice, sugar, lemon juice, and 1/2 cup of water in saucepan and heat until sugar dissolves. Transfer mix into a bowl and let cool. Stir in chile powder and cubed mango into chilled mix. Place into paleta molds and freeze.
Pepino con Limón
1 peeled large cucumber
1 cup simple syrup
1/2 cup fresh lime juice
1 tsp finely grated peeled ginger
Puree cucumber with simple syrup, lime juice, and finely grated peeled ginger. Strain through a fine-mesh sieve into a large measuring cup, place into popsicle molds, insert sticks and freeze.
Piña Colada
2 cups diced pineapple
1/2 cup coconut milk
1/2 cup pineapple juice
2 Tbsp pineapple simple syrup
1/4 cup finely shredded unsweetened coconut
Combine all in a blender and blend lightly. Divide into popsicle molds and freeze.