Best Paletas De Chabacano Y Manzanilla Recipes
BANANA PALETAS
Throughout Mexico, paletas are made with fresh fruit and not much sugar, pretty much the opposite of commercial sorbets and sherbets sold here. Like sorbet or sherbet, these frozen snacks are easily made at home; all you need is a set of plastic molds, sold in many supermarkets, toy stores and online. For a lower-tech solution, you can use small paper cups and insert wooden sticks in them once the mixture freezes hard enough to support them. The dairy is optional. Adding it produces a paleta de leche, which has a more distinctive texture than the dairy-free paleta de agua, which is icier.
Provided by Mark Bittman
Categories ice dishes, project, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Purée all ingredients together in a blender until smooth. Pour into 4 to 6 molds and freeze until solid.
- Unmold by first running a little cold water over outside of molds, then gently pulling the sticks.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 18 milligrams, Sugar 15 grams
PALETAS DE CHABACANO Y MANZANILLA
I can't remember where I first tasted apricots and chamomile together, only that it was in a tart. I loved the combination so much that I decided to make a paleta inspired by it. The natural sweetness of the apricots is enhanced by cooking, and their slight acidity complements the subtle, fragrant flavor of the chamomile. Perhaps it's a combination that is meant to be, since they're in season at farmers' markets at the same time.
Yield makes 8 to 10
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Stir in the chamomile, lower the heat, and simmer for 10 minutes.
- Strain through a fine-mesh sieve, pressing with the back of a wooden spoon to extract as much liquid as possible, then return the syrup to the pot. Stir in the apricots and cook over medium heat, stirring occasionally, until the apricots soften, 5 to 10 minutes. Let cool until lukewarm. Stir in the lemon juice.
- Pour the mixture into a blender or food processor and blend until it's smooth (it's fine to leave it chunky, if you prefer). Refrigerate until completely chilled.
- 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 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.
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