1/4 cup dried hibiscus flowers*
2 1/2 cups watermelon chunks (from about 1 1/4 pounds watermelon or 1/2 mini watermelon)
1/4 cup raw agave nectar
1/2 tsp lime zest
3 Tbsp fresh lime juice
In a small saucepan, bring 3/4 cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl. In a food processor, blend the watermelon chunks until liquefied. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. You should have about 1 1/2 cups watermelon juice. Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.