STRAWBERRY PALETAS (MEXICAN ICE POPS)

PG tested

Whoever said no to a strawberry ice pop? No one, ever. These Mexican paletas, made with fresh fruit and a moderate amount of sugar, are a snap to whip up. Just be sure to puree the fruit with enough liquid so that it’s very smooth. Lemon juice adds a zippy finish and also helps keep the pops bright.

4 cups fresh strawberries, hulled

and cut into quarters ¾ cup sugar ½ cup water 2 tablespoons freshly squeezed

lemon juice

Combine strawberries and sugar in a bowl. Let sit until strawberries start releasing 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.

Transfer 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, add sticks and freeze until solid, about 6 hours. If using 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 manufacturer’s instructions.

Makes 8 to 10 pops.

- “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas” by Fany Gerson (Ten Speed Press, 2010)