Pineapple and Hibiscus Ice Pops with Lemon Balm and Sweet Mint
Makes about 24
  • 3 cups water, divided
  • ¼ cup sugar
  • 6 fresh sweet mint leaves
  • 6 fresh lemon balm leaves
  • 3 dried hibiscus flowers
  • 1 fresh pineapple, cored and sliced
  • 1 tablespoon chopped fresh sweet mint
  • 1 tablespoon chopped fresh lemon balm
  1. In a medium saucepan, bring 1 cup water, sugar, sweet mint leaves, lemon balm leaves, and hibiscus flowers to a boil over high heat. Remove from heat; cover and let steep for 10 minutes. Strain, discarding leaves and flowers. Pour 1 tablespoon herb syrup into each plastic ice pop mold.
  2. In the container of a blender, place pineapple, chopped mint, chopped lemon balm, and remaining 2 cups water; blend until smooth. Pour mixture into molds, filling to within ¼ inch of edge. Insert wooden popsicle sticks, and freeze overnight.
  3. Dip molds in warm water for a few seconds to help remove ice pops.
Recipe by Southern Lady Magazine at