TIE-DYE BERRY PALETAS

“I’ve heard of paletas described as Mexican-style popsicles,” Bisseret Martinez says. “This always seemed so wrong because the name

paleta literally means ‘little shovel,’ and ¨paletas’] mind-boggling ĥavor

varieties never seemed comparable to popsicles, besides them both being frozen.” Her version is a delicious way to make the most of summer berries, and they’d make a refreshing treat for your July 4th festivities. “It’s a great recipe for younger cooks,” Bisseret Martinez says, noting that she likes to make paletas with her 5-year-old brother.

“I Ĥnd that blending, minimal cutting, boiling and freezing are really

great introductory skills to learn.” If you have any leftover syrup, she suggests stirring it into mineral water for a bubbly drink.

In a blender, combine 1 lb strawberries, hulled, ¼ cup sugar and 1 cup water. Blend until smooth. Transfer mixture to a saucepan over medium; bring to a simmer. Cook 5 minutes or until it looks slightly thickened and color intensifies. Strain through a Ĥne-mesh strainer into a bowl. Stir in zest of

1 lime. Let stand to infuse.

In the same blender (no need to rinse it out), blend 6 oz blueberries (about ¾ cup), 6 oz blackberries (about ¾ cup), ½ cup water and 2 Tbsp sugar. In the same saucepan (no need to rinse it out) over medium, bring blueberry-blackberry mixture to a simmer. Cook 5 minutes or until it starts to thicken.

Strain through a Ĥne-mesh strainer into a separate bowl. Stir in 2 tsp lime juice.

Using ½-cup popsicle molds, Ĥll each with 1/3 cup strawberry mixture.

Top each with 2 Tbsp blueberry-blackberry mixture. Insert popsicle sticks; freeze overnight. Run molds under warm water to help release paletas. Freeze leftovers up to 1 month. Makes 6-8 paletas.