Ingredients
4
hibiscus tea bags
1 1/2
cups boiling water
2
tablespoons honey
1
tablespoon fresh lemon juice
1/2
cup chopped pitted fresh or frozen sweet cherries
Preparation
In large heatproof bowl or pitcher, place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Stir in honey and lemon juice.
Divide cherries among 5 (5-oz) paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop mold according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
