Paletas De Fresa Recipes
PALETAS DE FRESAS (MEXICAN STRAWBERRY POPSICLES)
Steps:
- Set aside 3 strawberries.
- In a food processor or blender, puree the rest of the strawberries. Strain the mixture through a strainer into a large bowl. Discard the seeds.
- In the same food processor or blender, add ½ cup milk and sugar. Process until the sugar has dissolved completely, about 1 minute. Add to the puree.
- In the same food processor or blender, roughly blend the reserved 3 strawberries into ¼-inch pieces. Pour into the puree.
- In the puree bowl, add the rest of the milk and heavy cream. Mix well. Fill the popsicle molds with strawberry mixture. If using molds that contain sticks or hold wooden ones in place, put on lids and freeze. If using open cup molds, freeze until beginning to set, about 2 hours, then insert the sticks and put back in freezer.
- After about 8 hours, popsicles are ready. If the popsicles are stuck in the molds, dip the molds in warm water for 10 seconds or so. Remove molds and serve.
PALETAS DE FRESA CON LA ALBAHACA (MEXICAN POPSICLE)
This recipe is from the Full Tilt Ice Cream shop, now in White Center, Columbia City, the University District and Ballard, Washington State.
Provided by Member 610488
Categories Frozen Desserts
Time 10m
Yield 6 paletas
Number Of Ingredients 5
Steps:
- Slice 3 or 4 berries and set aside. Puree the remaining berries, sugar, basil, water and salt in a blender. Put the reserved sliced berries in the ice-pop molds and pour the blended mix over them. Freeze.
Nutrition Facts : Calories 52.1, Fat 0.2, Sodium 49.5, Carbohydrate 13, Fiber 1.2, Sugar 11.3, Protein 0.5
PALETAS DE FRESA
This is probably one of the most common paletas-maybe because the flavor is so kid- and adult-friendly. Strawberry paletas have been my brother's favorite since he was a kid. The best strawberries in Mexico are from Irapuato; they're a kind of wild strawberry that sweetens the air, and people travel from all over to get big baskets of them. If you are lucky enough to have access to wild strawberries, which are smaller than those that you find at grocery stores but have intensely concentrated sweet flavor, please use them to make these paletas. They are so good and also quite delicate, so they squish easily-perfect for our purposes.
Yield makes 8 to 10
Number Of Ingredients 4
Steps:
- Combine the strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices, 20 to 30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.
- Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth; alternatively, you could leave some chunks in if you like.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.
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- Slice strawberries and put them in a deep bowl. Sprinkle 1/2 cup sugar over the strawberries and stir gently to coat. Allow strawberries and sugar to macerate for 1 hour to draw out the juices.
- While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.
- After 1 hour, add the macerated strawberries to a food processor (I use a Cuisinart mini prep) or a blender and pulse a few times until the strawberries are chopped but not liquified. Add them back to the bowl.
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