Illustration by Christopher Silas Neal

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Hibiscus-Pomegranate Pops
Bring 2 cups water to a boil in a small saucepan. Add 2 hibiscus tea bags and let stand 5 minutes. Remove tea bags and discard. Whisk in ⅓ cup sugar. Pour into a large bowl and let cool completely. Stir in ⅔ cup pomegranate juice.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Adapted from Perfect Pops, by Charity Ferreira.