Peach, Hibiscus, and Basil Popsicles

Peach Hibiscus and Basil Popsicles #paleo #healthy

Perfectly sweet and tart late summer popsicles.  Juicy peaches, and hibiscus infused with fresh garden basil sweetened only with honey!



3 large or 4 medium juicy, ripe peaches

1 tsp lemon juice

1 tsp honey

2 tbsp dried hibiscus (CANADA/USA)

5 large basil leaves

2 cups boiled water

34 tbsp honey

1 tsp lemon juice


Pour the boiling water over the hibiscus and basil in a heat safe jar. Cover and let sit for 15 minutes.  Once it has steeped, remove the cover and let cool.  I sometimes pop it into the fridge to cool.

Meanwhile, make your peaches. Remove the peel and slice chunks into your food processor, making sure to get all of the drippy juice in too. Discard the pits. Add 1 tsp lemon juice and 1 tsp honey (if desired) and process until mostly smooth with a few chunks.

Scoop the peach mixture into the popsicle mold (I used this one), dividing evenly. Put the popsicle mold in the freezer while you get the hibiscus ready.

Strain the hibiscus and basil tea and whisk in the desired amount of honey and 1 tsp lemon juice. Taste and adjust.

Remove the popsicle mold from the freezer and pour the hibiscus layer on top. The more frozen the peach layer, the more of a layered effect you will have.  The less froze, the more they will blend. You can’t go wrong either way!

Place in the freezer for 6 hours.  When you are ready to serve, run warm water over the mold until the popsicles loosen. Enjoy!


*My favourite popsicle mold is this one!

Keywords: peach, hibiscus, basil, popsicle, gluten free, paleo, honey

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