An intensely refreshing, fruity, and floral flavor of the ice pops found all over Mexico in the hottest months of the year.
Water bolis, on the other hand, tend to be fruity. Popular flavors include mango , lime, pineapple, and nanche, a small golden fruit that looks like a cherry but with a more pungent flavor. My favorite is made with flor de Jamaica . In Mexico, agua de Jamaica, or hibiscus tea, is a popular cold drink made from the dried flowers of the hibiscus plant, which arrived in the Americas withAt the peak of summer, even the iciest water boli won’t take too long to soften up and be ready to eat.
I decided to try granulated sugar, which is a powerful tool for altering the texture of both baked and frozen goods, thanks to its hygroscopic properties. Besides adding sweetness, the sugar keeps the boli from freezing into a brick because, like salt, adding and interferes with the formation of hard ice crystals . The resulting boli was appropriately icy and softened quickly once removed from the freezer, becoming deliciously slushy-like as I ate it.I still had to nail down the Jamaica flavor. To prepare the flor de Jamaica, I tested brewing the flowers in hot and cold water. I found that hot water brought out the flower’s intense tartness , while cold extraction highlighted its delicate floral notes.
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