Serves
12
Ready In:
6 h
Good For:
dessert
About This Recipe
By: Chef Laura Bonicelli
A paleta is a Mexican ice pop. Americans have ice cream, Italians have gelato and granitas, and the French have sorbets.
I started making small paletas (pops) for catering. Little desserts are one of my signatures. I’m always up for something sweet after a meal but rarely have a large dessert, so a small paleta is perfect in the Summer. I have to say that adults eating popsicles is charming. It’s a throwback to their youth, and they love it.
The ingredients I’ve used to make paletas range from pineapple to roasted cherries. I’ve included tequila, and mescal, chilis, sour cream, horchata, and even coconut and avocado. The combinations are endless, and the treats are always well received.
Cucumber Jalapeño is absolutely the favorite with Avocado right behind it. Strawberry or raspberry is the most popular for children. So, frequently, as in the video, I’ll make several kinds at a time. There are many kinds of mini-molds available. These are the Jewel-pop brand and are available on Amazon. The only draw-back with these is that they are a little difficult to un-mold. There are several silicon brands available that pop out very quickly. They do not require any dipping in warm water and freeze just as well.
I’ve even served this particular pop as a palette cleanser in the middle of a meal. Eating a small paleta in the middle of dinner definitely makes everyone smile. For me though, I love these on a hot day. They are refreshing, and I keep them on-hand in my freezer.
I hope you enjoy the recipe! Happy Summer and
Buon Appetito!
Step by Step Instructions
Cucumber Jalapeño Paletas
Equipment
- molds
- blender
Ingredients
- 3 cups peeled and cubed cucumber 1/2-inch cubes
- 2/3 cup sugar
- 1/3 cup freshly squeezed lime juice
- 1 medium-sized jalapeño seeded and deveined, minced
Instructions
- Place all ingredients in a blender or food processor and process until smooth.
- Fill molds leaving 1/4" to 1/2 " from the top to allow for expansion. Place tops on molds and insert sticks. Freeze for 4 hours or until frozen.
- Un-mold by dipping in hot water for 2 seconds and squeezing the sides of the mold.
Video
Nutrition
More Recipes
Salmon en Papillote with Wild Rice Pilaf
Take me to the lesson... Salmon en Papillote with Wild Rice Pilaf A beatiful way to cook salmon with a umami laced pilaf =====rice=====1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup wild rice1/2 cup diced yellow onion4 cups chicken stock1 large...
Cauliflower Chicken Nachos
Take me to the lesson... Cauliflower Chicken Nachos Delicious nachos that you can feel good about eating and you will feel great after you eat them. canola cooking spray3 tablespoons avocado oil (or other neutral oil)1 teaspoon chili powder1 teaspoon ground cumin1...
Tofu Bites
Take me to the lesson... Tofu Bites Pressing tofu removes the extra moisture and helps the tofu take on the marinade. 3 tablespoons low-sodium tamari3 tablespoons red or brown miso1 12 to 16 ounce block extra firm tofu Line a baking sheet with several layers of paper...
This recipe is an all-time favorite for young and old! I hope you love it!