This paleta is very refreshing on a hot summer day. I found this recipe online and have been using it when I have jalapenos and cucumbers in the garden (which is usually about the same time). All that I need to add is sugar, lemon, a blender, strainer, popsicle mold, sticks and a freezer. Ok, maybe a little pinch of time. Easy peasy, lemon squeezy!
Here is the link to this wonderful recipe:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3035/Recipe.cfm
I made the Cucumber-Chili Paletas:
In a blender, combine 3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 oz.; remove seeds and veins for less heat). Whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard residue.
When I told my sister about these she said "I'm sorry, but that doesn't sound good." I said she should trust me. That combination sounds out of the ordinary, but they ARE lovely! I like to have one after a nice Mexican feast.
....But to beat the sun, you must eat these before they melt.
Looks good! They don't like spicy food at all here in Argentina. That's something you'll have to make me when I get back, because I'm sure I'll miss it!
ReplyDeleteYeah, I know what you mean, several European countries are like that in general too. These weren't spicy though. I took the heat out and left the flavour. :-)
ReplyDelete