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
Porcini Mushroom Tart (Torta di Fungi)
Take me to the lesson... Porcini Mushroom Tart (Torta di Fungi) I recreated this tart after my first trip to Italy. I usually make the tart the day before I serve it and reheat it for 15 minutes in a 350º oven. =====crust=====1 cup all-purpose flour4 ounces salted...
Porchetta-Seasoned Pork Chops with Chestnut and Potato Dressing
Take me to the lesson... Porchetta-Seasoned Pork Chops with Chestnut and Potato Dressing I love the seasoning in this rustic dish and the combination of chestnuts and potatoes is devine. 2 teaspoons fennel seeds2 teaspoons celery flakes2 teaspoons dried oregano2...
Torta Rustica
Take me to the lesson... Torta Rustica A Bonicelli family favorite, and a Bonicelli Kitchen signature dish. 10-inch springform pan =====crust=====2 cups all-purpose white flour4 ounces salted butter (cold and cut into small pieces)1 large egg1 pinch Kosher salt3...
This recipe is an all-time favorite for young and old! I hope you love it!