
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
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.
Strawberry, Lemon Juice, & Lemon Pepper.
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
Spiced Blood Orange, Orange Blossom Water & Meat Tinsel
- 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
Black Cherry, Cola, Jack & Coke (Mind blower lol)
- 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!)
Blueberry, Victoria Plum & Gamebird
- 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
Pineapple + Mango Voodoo
- 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!
Mexican Avocado + Lime
- 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 🌶
Rhubarb, Rose Water, Harissa
- 3 stalks of Pink Rhubarb
- 1 cup of Water
- 1/4 cup of Maple Syrup
- 1tsp of Rose Water
- 1 tbs of Harissa
Paletas de Leche - the creamier, more indulgent version of Paletas!
Coconut & Rose
- 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
Method
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.