Add hibiscus tea bags and steep for 10 minutes, adding the green tea bags at the 8 minute mark.
Remove tea bags and stir in sugar until dissolved.
Add pineapple and lime juice and allow mixture to cool.
Using a funnel or a measuring cup with an easy-pour spout, pour the tea into a 10-pop mold.
Leave a little bit of empty space at the top of each pop mold, pops will expand when they freeze.
Freeze until solid: Approx. 5 hours or overnight.
If your mold uses a lid and wooden sticks, you can allow your pops to partially freeze, uncovered, for about an hour, then add the lid and carefully insert the sticks. The partially frozen slush will cradle the stick and help you keep it straight for easy removal. This method is great because you can also place the sticks more on the shallow side this way, allowing more of a handle for little (or large!) hands to grip.
EASY REMOVAL: To remove pops from even the most stubborn sticky situation, fill an extra large bowl with water and lightly dip your pop mold into the water, steering clear of the top so you don't submerge it. Pops will come out clean and easy and can go through a "second freeze" (see storage tip below) to make them extra firm and less likely to melt all over you.
This recipe was developed using this 10-pop mold. If using a smaller 6-8 pop mold, simply save the remainder of the liquid to make more pops later or pour into an ice cube tray for tasty flavored ice cubes!See post below for my tips and tricks for perfect pops, every time!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!