Purple Paletas Recipes
MEXICAN PALETAS RECIPE
Steps:
- Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
- Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
- Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.
PINEAPPLE PALETAS
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Freeze/Chill Low Fat Vegetarian Graduation Father's Day Backyard BBQ Frozen Dessert Pineapple Spring Summer Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8-10
Number Of Ingredients 3
Steps:
- Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
- Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.
SPICY MANGO-BASIL PALETAS
These Mexican ice pops are stimulating and refreshing at the same time.
Provided by Danielle Walquist Lynch
Categories World Cuisine Recipes Latin American Mexican
Time 14h20m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
- Freeze until firm, 14 to 24 hours.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 59.6 mg, Sugar 19.1 g
PURPLE PALETAS
Ice pops made with blueberry and a blend of grape and pomegranate juice.
Provided by Ree Drummond
Categories dessert,fruit,Mexican
Yield 10 servings
Number Of Ingredients 5
Steps:
- Pour the blueberries, grape and pomegranate juices, sugar and lime juice into a blender and puree.
- Pour into 10 ice pop molds and insert ice pop sticks. Freeze until solid, at least 4 hours.
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