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
Vegetarian Chickpea Tagine
By: Chef Laura Bonicelli Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked....
Mushroom Fricassee with Casarecce and Parmesan Cream
By: Chef Laura Bonicelli The heart of this Mushroom Ficassee recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion's mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your...
Dilly Oven Chips with Sour Cream
By: Chef Laura Bonicelli Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.A Snack in a...
This recipe is an all-time favorite for young and old! I hope you love it!