Mmmmmm, yes. This hot, humid weather has got nothing on these icy sweet paletas leftover from Asheejojofiesta! I rarely get around to actually making popsicles– although my Pinterest board is quite extensive & I daydream about owning an orange vintage VW van, selling gourmet popsicles up and down the coast!– but this time I made two varieties in one day: Roasted Strawberry Balsamic Paletas & Cantaloupe Paletas. Sound delicious? I’ve got both recipes for you below!
The Roasted Strawberry Balsamic pops are my own creation, and I was actually surprised with how awesome they turned out! I guess you can’t really go wrong with roasted strawberries involved. I decided spur of the moment to add the splash of half & half, and it adds the perfect element of creaminess to compliment the deep, fruity flavor!
Roasted Strawberry Paletas
Makes 8-9 pops
1 pint strawberries, stems removed
1/2 cup raw sugar
3/4 cup water
3-4 tablespoons balsamic vinegar (I chose a white peach vinegar)
1/2 cup half & half
Pinch of salt
- Heat oven to 365. Spread strawberries (with tops removed) on a baking sheet lined with parchment paper. Sprinkle with 1/4 cup sugar. Add to oven and let bake until softened and syrupy, about 15-20 minutes. Remove from oven and let cool to room temperature.
- In a blender, combine roasted strawberries (and any extra juices you can capture), water, remaining sugar, and salt. Blend until smooth. Add in the balsamic one tablespoon at a time, stirring and testing between each addition. Use more or less to taste.
- Fill each mold about 1/4 full with strawberry mixture. Taking the half & half, add a quick splash into each mold. Then go back to the strawberry balsamic mix, filling the rest of the way (but not to the top of each mold, as they expand when frozen).
- Freeze until solid, about 5 hours.
*If using a conventional mold, freeze for 1-2 hours before adding sticks.
For the Cantaloupe paletas I used a super juicy, ripe cantaloupe and Fany Gerson’s book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. I used only slightly less sugar than called for (and raw sugar vs. traditional) and they turned out perfect!
1/2 cup water
1/2 cup sugar
4 cups chopped cantaloupe (about 1 small cantaloupe)
1 tablespoon freshly squeezed lemon juice
Pinch of salt
- Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture coms to a boil and the sugar has dissolved. Let cool to room temperature.
- Pour the syrup into a blender. Add the melon, lemon juice, and salt and blend until smooth.
- If using conventional molds, divide the mixture among the molds and freeze until solid, about 5 hours.
Enjoy! What’s the best paleta or popsicle flavor you’ve ever had?!