recipes from paletas by fany gerson
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paletas de sandawatermelon ice pops
MAKES 8 TO 10
These incredibly refreshing paletas are quite easy to make. In Mexico,
they typically include the watermelon seeds, which are blended along
with the flesh, but feel free to use a seedless melon or remove the seeds
if you prefer.
1/2cup water1/2cup sugar
11/2pounds peeled and diced watermelon (about 4 cups)
1 tablespoon freshly squeezed lime juice
Pinch of salt
Combine the water and sugar in a small saucepan and cook
over medium-high heat, stirring, until the mixture comes to aboil and the sugar has dissolved. Let cool to room temperature.
Pour the syrup into a blender. Add the watermelon, lime
juice, and salt and blend until smooth.
If using conventional molds, divide the mixture among the
molds, 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 (1 to 2 hours), then insert the
sticks and freeze until solid, 4 to 5 hours. If using an instant
ice pop maker, follow the manufacturers instructions.
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paletas de coco rpidasquick coconut ice pops
MAKES 6 TO 8
Coconut is one of the most popular paleta flavors, so I decided to
include two coconut ice pop recipes in this book. This quick version is
very creamy and sure to be a crowd-pleaser. Its inspired by a coconut
paleta I had when I last visited the wonderful state of Campeche. It was
a very hot day and I desperately needed to cool off, so I had a coconut
paleta. It was an unusual choice for me, but I was convinced because
the man selling it said that it had toasted shredded coconut mixed in;
I thought the nutty flavor and lovely crunchiness of the toasted coconut
went wonderfully with the rich, smooth coconut base.
1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
2/3cup half-and-half
1/4teaspoon salt1/4teaspoon pure vanilla extract
3/4cup unsweetened shredded coconut, lightly toasted (see opposite)
Put the coconut milk, sweetened condensed milk, half-and-
half, salt, and vanilla in a blender and blend until smooth. Stir
in the coconut.
If using conventional molds, divide the mixture among themolds, 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 (1 to 2 hours), then insert the sticks
and freeze until solid, 4 to 5 hours. If using an instant ice pop
maker, follow the manufacturers instructions.
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agua de limn con chalimeade with chia seeds
MAKES ABOUT 5 CUPS
When I first moved to the States, I often had major cravings for this bev-
erage. In Mexico, chia seeds are sold in most markets and spice shops,
but I couldnt find them anywhere in the States, and when I tried to
explain what they were, people looked at me like I was crazy. Then, late
one night when I was watching TV, I saw this thing called the Chia Pet.
I had found my seeds! Chia seeds look like poppy seeds, but when soaked in liquid for a
while, they bloom and develop an awesome gummy texture. This lime-
ade is made using the whole lime, which gives it a slight bitterness, but
trust me: its so good you wont want to make it any other way.
3 large limes, quartered
4 cups water
1/2cup sugar, or more if needed
1/4cup chia seeds
Put the limes, water, and sugar in a blender and pulse 3 to
4 times, just enough to extract the juice from the limes but
not crush the skins (which would make the drink too bitter).
Strain through a fine-mesh sieve into a pitcher. Taste and addmore sugar if you like.
Whisk in the chia seeds and refrigerate for at least 30 min-
utes, until completely chilled. Stir before serving, then serve
over ice.
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