Active Time
20 MIN
Total Time
5 HR 30 MIN
Yield
Serves : 8 ice pops
© Abby Hocking

How to Make It

Step 1    

In a small saucepan, bring the sugar and 1/2 cup of water to a boil, stirring to dissolve the sugar. Transfer 2 tablespoons of the syrup to a medium bowl, then scrape the remaining syrup into a blender. Let cool to room temperature, about 45 minutes. Add the salt and 1 cup of the pineapple to the blender and puree until smooth. Strain through a fine-mesh sieve set over a medium bowl, pressing on the solids. Stir the lime juice into the pineapple syrup.

Step 2    

Meanwhile, toss the chile and the remaining 3 cups of pineapple with the reserved 2 tablespoons of syrup.

Step 3    

Divide the pineapple-chile mixture between eight 3-ounce ice pop molds and top with the pineapple syrup, leaving 1/2 inch between the filling and the top of the mold. Freeze until slightly frozen and slushy, about 45 minutes. Insert wooden ice pop sticks and freeze until solid, at least 4 hours longer or, preferably, overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.

Make Ahead

The paletas can be covered and frozen in a single layer for up to 1 week.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: ManuelMoreira

Review Body: Wonderful! This is very easy and fast to make. Perfect as a last resort

Review Rating:

Date Published: 2017-05-07