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Orange Hibiscus Ice-pops recipe

Bilhana (Egyptian for ‘bon appétit’) brings a contemporary twist to traditional Middle Eastern dishes with the use of healthy cooking methods and the freshest ingredients the region has to offer.

This hot weather calls on something sweet and refreshing, with a traditional flair. How about Orange Hibiscus Ice-pops from Bilhana: Wholefood Recipes from Egypt, Lebanon, and Morocco by Yasmine Elgharably and Shewekar Elgharably. Photography is by Yehia El-Alaily, the book is available at the AUC Bookstores and all other good bookstores in Egypt this month. 

Orange Hibiscus Ice-pops

Orange Hibiscus Ice-pops recipeMakes: 4 servings

  • 2 tbsps dried hibiscus flowers or 4 hibiscus tea bags
  • 1 star anise
  • 1 cm (½ inch) piece of fresh ginger
  • 2 tbsps orange juice
  • 2 tsps raw honey, or to taste
REFRESHING, FUN, AND EASY TO PREPARE!

These ice-pops are a summertime favorite. Kids love their sweet fruitiness, while adults are seduced by their tart berry and spice notes, so you can tailor the amount of honey you use to suit your audience.

Time: 10 minutes + time to freeze

  1. Put 2 cups water and hibiscus into a medium pan, and add the star anise and ginger. Bring to a boil, then lower the heat and let simmer uncovered for 5 minutes.
  2. Remove from the heat, let it cool for just a couple of minutes, add the orange juice and honey, and stir. Once the honey is dissolved in the liquid, remove the hibiscus flowers or tea bags, the ginger and star anise.
  3. Let cool to room temperature, then pour into ice-pop molds, filling them only three-quarters of the way up: the liquid will expand as it freezes.
  4. Put in the freezer for 2 hours minimum; once they’re out, hand them around immediately!

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