Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.
Ingredients
- 1 cup sugar
- 4 cups minced fresh pineapple
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Instructions
Step 1
Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
Step 2
Put the chilled mixture and half of the pineapple into a blender; puree. Set a fine sieve over a bowl and strain pureed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds.
Step 3
Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.
- Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
- Put the chilled mixture and half of the pineapple into a blender; puree. Set a fine sieve over a bowl and strain pureed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds.
- Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.
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