recipes from paletas by fany gerson

8/6/2019 Recipes from Paletas by Fany Gerson

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paletas de sandawatermelon ice pops

MAKES 8 TO 10

These incredibly refreshing paletas are quite easy to make. In Mexico,

they typically include the watermelon seeds, which are blended along

with the flesh, but feel free to use a seedless melon or remove the seeds

if you prefer.

1/2cup water1/2cup sugar

11/2pounds peeled and diced watermelon (about 4 cups)

1 tablespoon freshly squeezed lime juice

Pinch of salt

Combine the water and sugar in a small saucepan and cook

over medium-high heat, stirring, until the mixture comes to aboil and the sugar has dissolved. Let cool to room temperature.

Pour the syrup into a blender. Add the watermelon, lime

juice, and salt and blend until smooth.

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 to 2 hours), then insert the

sticks and freeze until solid, 4 to 5 hours. If using an instant

ice pop maker, follow the manufacturers instructions.


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paletas de coco rpidasquick coconut ice pops

MAKES 6 TO 8

Coconut is one of the most popular paleta flavors, so I decided to

include two coconut ice pop recipes in this book. This quick version is

very creamy and sure to be a crowd-pleaser. Its inspired by a coconut

paleta I had when I last visited the wonderful state of Campeche. It was

a very hot day and I desperately needed to cool off, so I had a coconut

paleta. It was an unusual choice for me, but I was convinced because

the man selling it said that it had toasted shredded coconut mixed in;

I thought the nutty flavor and lovely crunchiness of the toasted coconut

went wonderfully with the rich, smooth coconut base.

1 (13.5-ounce) can coconut milk

1 (14-ounce) can sweetened condensed milk

2/3cup half-and-half

1/4teaspoon salt1/4teaspoon pure vanilla extract

3/4cup unsweetened shredded coconut, lightly toasted (see opposite)

Put the coconut milk, sweetened condensed milk, half-and-

half, salt, and vanilla in a blender and blend until smooth. Stir

in the coconut.

If using conventional molds, divide the mixture among themolds, 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 to 2 hours), then insert the sticks

and freeze until solid, 4 to 5 hours. If using an instant ice pop

maker, follow the manufacturers instructions.


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agua de limn con chalimeade with chia seeds

MAKES ABOUT 5 CUPS

When I first moved to the States, I often had major cravings for this bev-

erage. In Mexico, chia seeds are sold in most markets and spice shops,

but I couldnt find them anywhere in the States, and when I tried to

explain what they were, people looked at me like I was crazy. Then, late

one night when I was watching TV, I saw this thing called the Chia Pet.

I had found my seeds! Chia seeds look like poppy seeds, but when soaked in liquid for a

while, they bloom and develop an awesome gummy texture. This lime-

ade is made using the whole lime, which gives it a slight bitterness, but

trust me: its so good you wont want to make it any other way.

3 large limes, quartered

4 cups water

1/2cup sugar, or more if needed

1/4cup chia seeds

Put the limes, water, and sugar in a blender and pulse 3 to

4 times, just enough to extract the juice from the limes but

not crush the skins (which would make the drink too bitter).

Strain through a fine-mesh sieve into a pitcher. Taste and addmore sugar if you like.

Whisk in the chia seeds and refrigerate for at least 30 min-

utes, until completely chilled. Stir before serving, then serve

over ice.


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recipes from paletas by fany gerson

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