Everyone loves ice pops during summers. The bright hued hibiscus flowers not only enhance the visual beauty but will convert your normal ice pop to a dinner party dessert. The trick to get a perfect texture of the granita is by stirring or mashing it several times while it freezes, preventing it to become a block of ice.
2 cups water
1 cup sugar
6 dried hibiscus flowers
¼ cup chopped mint
Juice of 1 lemon
4 whole fresh mint leaves
Boil 2 cups of water and remove from flame.
Add the hibiscus flowers and let them steep for 5-7 mins.
After strainig the liquid, add the sugar and mix until it dissolves.
Add the lemon juice and chopped mint leaves when the liquid comes to room temperature.
Pour the liquid in a shallow bowl and keep in a freezer. Freeze for 3-4 hours while mashing the big chunks of ice every 30 minutes or so.
Serve the granita in chilled glasses and garnish with whole mint leaves.