Baharat, Coconut, Dessert, Gamebird, Harissa, Ice Cream, Ice Lolly, Jack and Coke, Lemon Pepper, Meat Tinsel, Mexican, Paletas, Voodoo Mango -
Mexican Paletas
"Paletas Moulds can be purchased from Amazon, and Jay who created these incredible recipes, recommends ensuring you choose food safe silicon that ideally stack upwards - that way they take up less room in your freezer. You can also purchase Paletas Sleeves from Amazon, to store them safely in your freezer.
Each recipe makes 4 Paletas, if you want to make more, simply double up, and the flavour combos include:
Strawberry, Lemon + Lemon Pepper
Spiced Blood Orange
Black Cherry Coke
Blueberry & Victoria Plum
Pineapple + Voodoo Mango
Mexican Avocado + Lime
Rhubarb + Rose
Coconut + Rose "
Mexican Paletas
Jay Porter
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
"Paletas Moulds can be purchased from Amazon, and Jay who created these incredible recipes, recommends ensuring you choose food safe silicon that ideally stack upwards - that way they take up less room in your freezer. You can also purchase Paletas Sleeves from Amazon, to store them safely in your freezer.
Each recipe makes 4 Paletas, if you want to make more, simply double up, and the flavour combos include:
Strawberry, Lemon + Lemon Pepper
Spiced Blood Orange
Black Cherry Coke
Blueberry & Victoria Plum
Pineapple + Voodoo Mango
Mexican Avocado + Lime
Rhubarb + Rose
Coconut + Rose "
Ingredients
4 cups of Local, fresh Strawberry's, hulled
1 cup of water
2 Tablespoons of Maple Syrup
1/4 cup of freshly squeezed Lemon Juice
-
2 teaspoons of Lemon Pepper
4 squeezed Blood Oranges,
1/2 cup of water
2 tsp of Orange Blossom Water
2 tbs of Maple Syrup
1tsp of Orange Zest
1 Star Anise
-
2tsp of Meat Tinsel
3 cups of cherries, frozen Morello cherries can be used
1 cup of water
1/4 of Maple Syrup
-
2tbs of Jack and Coke
-
1 tablespoon of Temple Rum (optional but recommended!)
2 cups of Blueberries (fresh or frozen work well)
3 dark black plums, chopped
1 cup of water
2tbs of Maple Syrup
-
3 tsp of Game Bird
1 cup of pineapple Charred on the Plancha or in a Pan
1 Mango
1 tbs Maple Syrup
1 cup of water
-
1 tsp at a time of the Voodoo Mango sauce, add more if you like a kick!
2 Ripe Avocados
1 cup of coconut cream
2 tbs Maple Syrup
Pinch of Sea Salt
-
2 tsp of Mexican add more if required
1 chopped fresh red chilli
For this one, bring to the boil, simmer for then add chopped fresh chilli
3 stalks of Pink Rhubarb
1 cup of Water
1/4 cup of Maple Syrup
1tsp of Rose Water
-
1 tbs of Harissa
1 tin of quality Coconut Milk
10 plus strands of Saffron
2 tsp of Rose water (no more as it will taste like soap!)
2tbs of Maple Syrup
-
2 tsp of Baharat
A few Damask Rose petals
Strawberry, Lemon Juice, & Lemon Pepper.
Spiced Blood Orange, Orange Blossom Water & Meat Tinsel
Black Cherry, Cola, Jack & Coke (Mind blower lol)
Blueberry, Victoria Plum & Gamebird
Pineapple + Mango Voodoo
Mexican Avocado + Lime
Rhubarb, Rose Water, Harissa
Coconut & Rose
Directions
The method for each is the same unless stated:
Add to a pan
Bring to the boil, simmer for 5 minutes
Leave to cool and let the spices infuse.
Pour the cooked mixture into a food processor or liquidiser, blend until smooth
Pour into silicone moulds.
Freeze for at least 5 hours.
Coconut & Rose
Add coconut milk to pan and infuse with the saffron until it turns a pale yellow. Add the Rose Water a teaspoon at a time, taste, add more to suit your taste. Then add the Maple syrup and the Baharat seasoning and continue as before,
Bring to the boil, simmer for 5 minutes
Leave to cool and let the spices infuse.
Pour the cooked mixture into a food processor or liquidiser, blend until smooth
Pour into silicone moulds
Add Damask Rose Petals
Freeze for at least 5 hours.