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Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

Amazon.com Price:  $14.41 (as of 23/04/2019 01:14 PST- Details)

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Description

From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to all of a sudden enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is a fascinating and delicious guide to Mexico’s traditional—and a few not-so-traditional—frozen treats.
 
Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from a huge variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.
 
Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed that will help you beat the heat.

Sample Recipe from Paletas: Paletas de Yogurt con Moras
(Yogurt Ice Pops with Berries)

MAKES 8 TO 10

1 lemon
1/2 cup water
1/2 cup sugar
1-1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of your choice

Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.

Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine. Pour a bit of the yogurt mixture into each and every of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes. If the blackberries are big, cut them in half. Divide the blackberries some of the molds, then pour in the remaining yogurt mixture, dividing it frivolously some of the molds.

If the use of conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If the use of glasses or other unconventional molds, freeze until the pops are starting to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If the use of an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.

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