These vibrant red pops, or paletas, get their amazing color and flavor from hibiscus tea and chunks of sweet cherries.

Cherry Hibiscus Tea Pops


4 hibiscus tea bags
1 1/2 cups boiling water
2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 cup chopped pitted fresh or frozen sweet cherries


1. In large heatproof bowl or pitcher, place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Cool tea 5 minutes. Stir in honey and lemon juice.

2. Divide cherries among 5 (5-oz) paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop (Or fill ice pop mold according to manufacturer’s directions.) Freeze about 8 hours or until frozen.

*Recipe and image courtesy of Betty Crocker.*