In a small pot, bring 3/4 cups water and hibiscus petals to a boil. Remove from heat and cover. Let the tea steep for 10 minutes. Strain the petals and let it cool to room temperature.

In a blender blend watermelon until smooth. Strain though a fine mesh sieve. You should have 1 1/2 cups watermelon juice.

Combine hibiscus tea. watermelon juice, honey and lemon juice.

Pour into molds, leaving 1/3 inch on top empty. Add 5-6 blueberries to each mold. Place the lid and insert popsicle sticks.

Freeze for 6 hours.

To remove pops from the molds, run under hot water for 30 seconds, then gently pull.