It’s our second anniversary this week and we are heading for Uganda! I am so unbelievably excited. We have been planning this trip for over a year and will be traveling with some of our closest friends, two of which have been living in Kampala for the past year. I have never been anywhere in Africa before and I am so excited I don’t know what to do with myself. We’ll be spending the next two weeks camping (!!) on safari, trekking with chimpanzees and white water rafting on the Nile river. It’s been ages since I’ve done anything truly adventurous, and no doubt this will blow all of my past experiences completely out of the water.
So back to this recipe. Paletas. A.k.a, Mexican popsicles. These always bring back the happiest of memories for me. Not only because they’re associated with summer, but because we served them at our wedding. Simon had discovered the most amazing paleta store in his home town and we thought it would be a fun dessert to have in addition to our tower of cupcakes (and our cake cutting ceremony with a shaolin sword). They turned out to be a hit and all night long, our guests were seen dancing with a cupcake in one hand and a popsicle in the other. This is something wedding magazines and blogs should suggest: serve mobile deserts so your guests can dance.
My favorite unseen memory of the night was a story one of our groomsmen told us the next morning. At the end of the night, Steve was in charge of wheeling out the cooler filled with dry ice and paletas. Unbeknownst to us, there was actually a comic-con happening next door. Being in a festive mood, Steve started handing out free paletas to the comic-conners, who cheered and yelled “best wedding ever!!!” down the street. It also explains why my social media feeds were inexplicably littered with photos of our wedding guests like this as I left for my honeymoon. Because no wedding is complete without a gate-crashing zombie. :D
These popsicles are so pretty and easy to make, that I’ve been experimenting with other concoctions and textures (yogurt? creamsicle? boozy? yes please.) My freezer is now full of a variety of frozen treats. I can wait to share these the next time we have friends over for barbecue. See you back here in two weeks, once we’re back from Uganda!
- Fruit of your choice (I used a carton of fresh mixed berries, and a small yellow kiwi)
- Juice (I used Ocean Spray’s white cranberry peach juice)
Popsicle mold (available on Amazon)
- Slice fruit and fill into popsicle molds and fill almost to the top with juice (leave a little room as the paletas will expand when frozen).
- Freeze until solid (about three hours). Loosen from mold by running under warm water.
- Optional: to store individually, wrap ice pop in parchment paper and place inside freezer bags. Paletas will keep for about 1 month.