I came across Fany's paletas on the highline this past Saturday. Craving something cool and sweet in the hot sun, I was immediately intrigued by the array of interesting flavors: mango-chile, coconut-lime, avocado, tamarind, hibiscus, and Cucumber-Lime; which this recipe is derived from.
Cucumber-Lime Paletas (adapted from Paletas de Limón)
2 cups water
2/3 cup sugar
3 (1-inch) strips of lime zest
2/3 cup freshly squeezed lime juice (about 8 small limes)
2 large cucumbers, divided
Optional: cayenne pepper, diced jalapeno, tequila, mezcal
- Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve (optional, I skipped this step and just removed the lime zest), then stir in the lime juice.
- While sugar mixture is cooling, chop 1 whole cucumber + half of the second (do not remove the skins.) Puree cucumber until smooth in a food processor or blender. Strain into a bowl through a fine mesh strainer, pushing out the juice and pulp mixture with a spoon. Dice the remaining half cucumber and set aside.
- Add strained cucumber juice/pulp to sugar mixture.
- If using conventional molds, divide the mixture among the molds, distributing the diced cucumber pieces evenly amongst the molds after pouring in the mixture. 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 (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice-pop maker, follow the manufacturer’s instructions.
- To loosen frozen plastic molds, you may have to run the under warm water for a bit before pulling out.
|Gerson, F. (2011). Paletas: Authentic Recipes for Mexican Ice Pops, Saved Ice & Aguas Fresca. New York, NY: Ten Speed Press (Random House, Inc.)|