Best 4 Purple Paletas Recipes

MEXICAN PALETAS RECIPE

Steps:

• Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
• Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
• Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

PINEAPPLE PALETAS

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
• Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.

SPICY MANGO-BASIL PALETAS

Steps:

• Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
• Freeze until firm, 14 to 24 hours.

PURPLE PALETAS

Steps:

• Pour the blueberries, grape and pomegranate juices, sugar and lime juice into a blender and puree.
• Pour into 10 ice pop molds and insert ice pop sticks. Freeze until solid, at least 4 hours.