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Shared by Fany Gerson

Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)

Yield: 8 - 10 servings

Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)

Yield: 8 - 10 servings

This recipe was shared by Fany Gerson. Read more about her family in "Fany Gerson’s Family Dessert Recipe Has Traveled 9,000 Miles" and try her recipes for masa de nata and strawberry galette.


  • 2 cups agua de jamaica (see recipe below) 
  • ⅔ cup sugar, divided
  • 4 cups raspberries, fresh or frozen
DessertsKosher for PassoverGluten FreeVegetarianVeganPareveNorth America


  • Step 1

    Combine the agua de jamaica and ⅓ cup of the sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves. Let cool slightly, then refrigerate until chilled.

  • Step 2

    Mix the raspberries with the remaining ⅓ cup sugar and let sit until the berries release some of their juices, about 30 minutes.

  • Step 3

    Divide the raspberries and their juices evenly among the molds, then pour in the agua de jamaica mixture, dividing it evenly among the molds. If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.