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
Whole-wheat Rye Sourdough Bread
Take me to the lesson... Whole-wheat Rye Sourdough Bread The fennel, caraway, and cardamom enhance the sweetness of this bread. I love it toasted with butter and honey, or for a turkey panini. 1 1/2 teaspoons active dry yeast198 grams whole milk (between 110º - 115º...
Cornbread Stuffed Pork Chops with Dried Cherries and Walnuts
Take me to the lesson... Cherry, Walnut, and Cornbread Stuffed Pork Chops Cherry, Walnut, and Cornbread Stuffed Pork Chops are a main dish and side all in one. You'll love the sweet and savory stuffing. =====for the stuffing=====1 1/2 cups crumbled cornbread2...
Sheet-pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans
Take me to the lesson... Sheet-Pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans Sheet-Pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans turns out perfectly because of the timing of the pork and vegetables in the oven. It's a...
This recipe is an all-time favorite for young and old! I hope you love it!