Recipe Detail Page

1. Assemble plastic moulds if using, and place in freezer while making frozen pop mixture, ideally for 1 hour or more.

2. In a small frying pan over medium-low heat, toast pink peppercorns, shaking pan often to toast evenly for 6 to 8 minutes, or until very fragrant and warm. Transfer to a mortar and let cool for 2 to 3 minutes before crushing peppercorns with a pestle. (If you don’t have a mortar and pestle, transfer peppercorns to a cutting board and use bottom of a heavy skillet or pot to crush them.)

3. In a medium heat-safe bowl, combine peppercorns and hibiscus and add boiling water. Steep for 30 minutes to make a hibiscus tea.

4. Whisk cornstarch and sugar together in a small pot. Strain tea through a fine-mesh metal sieve or tea strainer into cornstarch-sugar mixture, pressing on solids with a rubber spatula or the back of a spoon to extract liquid and flavour. Discard solids.

5. Whisk mixture together briskly and bring to a low boil over medium-low heat, whisking often. Simmer for 5 minutes until liquid changes from cloudy to translucent and thickens slightly. Remove pot from heat and cool to room temperature.

6. Add lime juice, gin, salt and cold water, whisking to combine.

7. Remove moulds from freezer. Pour 1 1/2 oz of mixture into each pop mould and freeze for 1 hour. Remove from freezer and divide raspberries between pops. Use a skewer to move them around in the moulds as needed, ensuring some settle toward the bottom.

8. Freeze for another 40 minutes. Insert sticks and freeze for another 40 minutes, then divide remaining liquid between moulds. Freeze for another 3 to 4 hours or until completely frozen.