Although it is technically fall, the weather still feels like the end of summer around here and we are still whipping up homemade popsicles to beat the heat. My love for popsicles drew me to Paletero Man by musician and songwriter Lucky Diaz, a book that is bubbling with life. From the bright illustrations to the accompanying song by the author, this book creates a picture of a vibrant, diverse community. As the little boy in the book hurries to buy a paleta on a hot summer day, he passes by all the other delicious food on offer in his neighborhood, from fresh tamales to Korean BBQ. When he finally reaches Paletero José and his cart full of paletas, the boy realizes that his money is gone! Not to worry, his community steps in to save the day with generosity and care.
If you are new to the term, a paleta is a Mexican popsicle usually made from fresh fruit and sugar, although there are also creamy versions in chocolate, horchata, vanilla, etc. For my paletas, I chose to make a pineapple lime flavor (in honor of the boy’s choice of piña flavor in the book) and a strawberry lemonade version, a favorite combination of mine. Since these are made of fresh fruit and not cooked, they are very quick to whip up, then you just have to wait for them to freeze! If you want paletas in a traditional shape, I recommend these popsicle molds from amazon that have served me well for several years, but there are also so many fun shaped molds out there to try.
Pineapple Lime Paletas
Add the sugar and water to a medium saucepan and stir to combine. Bring to a simmer over medium heat, stirring occasionally. Turn heat down to a low simmer and continue to simmer and stir until sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
Add the cooled sugar syrup to the pitcher of a blender along with the 1 cup of roughly chopped pineapple and the lime juice. Blend until smooth, about 30 seconds on high. Once the mixture is smooth, stir in the finely chopped pineapple and lime zest.
Pour mixture into 10 popsicle molds, insert a stick in each one, and freeze until solid, at least 6 hours. When ready to serve, run molds under hot water to make popsicles easier to remove.
Ingredients
Directions
Add the sugar and water to a medium saucepan and stir to combine. Bring to a simmer over medium heat, stirring occasionally. Turn heat down to a low simmer and continue to simmer and stir until sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
Add the cooled sugar syrup to the pitcher of a blender along with the 1 cup of roughly chopped pineapple and the lime juice. Blend until smooth, about 30 seconds on high. Once the mixture is smooth, stir in the finely chopped pineapple and lime zest.
Pour mixture into 10 popsicle molds, insert a stick in each one, and freeze until solid, at least 6 hours. When ready to serve, run molds under hot water to make popsicles easier to remove.
Strawberry Lemonade Paletas
Add the sugar and lemon juice to a small bowl and stir together until the sugar is completely dissolved, this will take several minutes.
Add the lemon syrup, 2 cups water, and the chopped strawberries to the pitcher of a blender. Process until smooth, about 30 seconds on high. If you want to remove the strawberry seeds for a smoother paleta, strain this mixture through a fine mesh sieve. If you don't mind leaving the seeds, continue to step 3.
Pour strawberry mixture into 10 popsicle molds, insert sticks, and freeze until solid, at least 6 hours.
Ingredients
Directions
Add the sugar and lemon juice to a small bowl and stir together until the sugar is completely dissolved, this will take several minutes.
Add the lemon syrup, 2 cups water, and the chopped strawberries to the pitcher of a blender. Process until smooth, about 30 seconds on high. If you want to remove the strawberry seeds for a smoother paleta, strain this mixture through a fine mesh sieve. If you don't mind leaving the seeds, continue to step 3.
Pour strawberry mixture into 10 popsicle molds, insert sticks, and freeze until solid, at least 6 hours.
