These really yummy popsicles are full of soothing Hibiscus and Chamomile with the added benefits of local raw honey for a boost to the immune system. You’ll also be getting valuable probiotics from active, live-culture yogurt to help balance digestive system microflora after a bout with a stomach bug. The base for this recipe is from Rosalee de la Foret of LearningHerbs, but I use the bones of it and change it around based on what condition I’m trying to treat. Possible substitutions could be a cooling popsicle for morning sickness or general nausea that contains Ginger root or Peppermint paired with Red Raspberry leaf. The possibilities are endless.
Hibiscus (Hibiscus sabdariffa and Hibiscus Rosa Sinensis) is used in this recipe for its ability to reduce and sooth the inflammation in a sore throat and to calm stomach lining. It is also conveniently high in Vitamin C!
Chamomile has many species and any of them will do the trick. The most commonly used varieties are German Chamomile (Matricaria chamomilla) and Roman Chamomile (Chamaemelum nobile). Like Hibiscus, it is used here for it’s anti-inflammatory properties and its ability to calm and soothe.
What you’ll need:
2 Tablespoons of dried Chamomile
1 Tablespoon of dried Hibiscus
1 and 1/4 Cup boiling water
1 cup of plain greek yogurt
5 Tablespoons honey
1/4 teaspoon salt
1 Tablespoon lemon juice
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To make the popsicles, start by making an infusion of the Chamomile and Hibiscus:
- In a small pot, bring 1 and 1/4 cups of water to a boil
- Place the herbs in a quart mason jar. Remember to slightly heat the jar since you will be pouring boiling hot water into it. You can heat the jar by either placing it in a sink of hot water or by running the water over it for a few minutes.
- Pour your boiling water into the herb filled jar and immediately place the lid on it. Give it a shake to make sure all of the herbs are submerged.
- Let the mixture sit for at least 4 hours to infuse.
- Once your infusion is finished, strain the liquid into a small bowl or measuring cup.
- Add honey, mixing well so that it incorporates into the infusion. If your infusion is no longer warm, return it to a pot on the stove and warm it just enough to help melt the honey. The rule of thumb is to take it to no more than “finger hot”; meaning you can stand sticking your finger into it and can keep it there. Any more than that is damaging to the enzymes in the honey.
- Add salt and lemon juice.
- Let the mixture cool a little, then add the yogurt and mix well.
- Pour into popsicle molds and freeze.
There are many species of Hibiscus, but both medicinal varieties are limited in growth to zones 9-11, so although I enjoy making these popsicles with dried hibiscus purchased from a supplier, I have a developed second recipe that uses plants we have locally. To make that one, I substitute fresh blueberries for the Hibiscus, and Passionflower (Passiflora incarnata) also known as “Maypop” for the Chamomile. They are not completely interchangeable, but it’s pretty close and we have the ingredients right outside our back door.
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