These popsicles incorporate citrus and marigold petals for a bright, summery treat. Editor’s Note: The content of this article is provided for general informational purposes only. Be cautioned that some plants can be poisonous, and poisonous plants sometimes resemble edible plants which often grow side by side. It is the responsibility of the reader, or the reader’s parent or guardian, to correctly identify and use the edible plants described. HGTV does not guarantee the accuracy of the content provided in this article and is not liable for any injury resulting from use of any information provided.
You will need: 3 cups warm water / 1/4 cup triple sec / 1/4 cup Licor 43 / 3 tablespoons honey (or agave syrup) / 1/2 teaspoon citric acid / pinch of salt / 8-10 medium marigold blossoms / popsicle mold and sticks
Add the honey
Add honey to warm water and gently stir to dissolve.
Add remaining ingredients
Add the triple sec, Licor 43, citric acid and salt to the water and stir to mix completely.
Remove marigold blossoms
Remove the blossoms from the plant and give them a rinse. Shake off any excess moisture. Grab the marigold with one hand at the top of the stem. Use the other hand to gently twist and pull the petals loose all together. Break them apart and discard any pieces you don't want to include.
Place the petals
Drop petals into the popsicle mold loosely fillng it about 1/3 full.
Pour water slowly into each reservoir of the popsicle mold. Fill almost to the top.
Place the top on the popsicle mold and insert popsicle sticks.
For best results, remove the lid and sticks after one hour. Use long tweezers or one of the sticks to gently push some of the petals down into the liquid. The crystals that have formed will help them stay in place. Replace the lid and sticks and freeze for at least another three hours before serving.