Yield: about 12 pops
These pretty purple pops are a hit at summertime parties. Adjust the sweetness to taste, but remember that frozen foods taste less sweet than those at room temperature, so it's best to have the liquid be slightly sweeter than you think you want it.
Combine flowers, cinnamon and clove in a pitcher. Pour hot water over the mixture, stir and let sit overnight at room temperature. The next day, strain and sweeten to taste with honey.
Pour hibiscus liquid into an ice pop mold, or use small paper cups. Place in the freezer. If using paper cups, insert the sticks once they have started to freeze, at least 1 hour (depending on how cold your freezer is, and how big your cups are).
If you prefer, use agave syrup in place of honey. These sugar syrups provide the pops with the proper texture — more "popsicle-ish" than if you use plain sugar.
Each serving: 70 cal, 0g fat (0g sat), 0g chol, 0mg sodium, 17g carb, 16g sugars, 0g protein
Recipe by, PCC food writer