Roasting the fruit with balsamic vinegar really sets these beautiful pops apart.
Paletas originated in Mexico. Both children and adults have enjoyed these delightful frozen pops for generations. 🇲🇽✨ Traditionally made with fresh fruit, water, or horchata, and (of course) sugar or agave, paletas are the perfect way to cool down on a scorching summer day.
The beauty of paletas is you can make them your own. Switch out ingredients and experiment with different flavors. You’re good to go as long as it will go in a mold and freezes. Instead of Greek yogurt, try using sour cream. Feel free to swap the fruit raspberries and blackberries. Let your taste buds (and what’s available) guide you!
I promise, whether hosting a backyard barbecue, sitting by a lake, or simply lounging by the pool, Strawberry Rhubarb Paletas are a guaranteed hit.
Here’s a link to another favorite paleta recipe Cucumber Jalapeño Paletas – and check below for some pop mold resources.
Step by Step Instructions
Roasted Strawberry Rhubarb Paletas
Ingredients
- canola cooking spray
=====
- 1 pound strawberries washed,hulled, and sliced
- 1 cup sliced rhubarb 1/2-inch sliced
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1/4 teaspoon Kosher salt
- 2 tablespoons balsamic vinegar
=====
- 2 cups Honey Greek Yogurt
Instructions
- Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.
- In a large bowl, combine the strawberries, rhubarb, lemon zest and juice, sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
- Roast in the oven for 15 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
- Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.
- Put the fruit mixture into a bowl and add the yogurt mixture. Swirl the mix together with a spatula. Don't blend thoroughly. Spoon into molds. Alternatively, layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
- Insert popsicle sticks (or tops) into the molds and freeze until solid, about 4 hours.
Video
Notes
"Chef Laura Bonicelli"
Nutrition
More Recipes
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes This Moroccan Chicken Tagine features fall-off-the-bone chicken simmered with preserved lemon, capers, and sun-dried tomatoes, creating a rich, tangy, and slightly sweet sauce. Perfect for...
Ras el Hanout
Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...
Recent Comments