Yield: Yields 20 pops
All summer long in Chicago, just as in Mexico and other U.S. cities, the jangle of paleteros’ jingle-bell carts ricochets through parks and neighborhood streets. My favorite flavor of the Mexican frozen fruit pops they sell is sweet cucumber-lime, either with spicy red chile or without. Unless it’s the mango (sweet or spicy) or the guanabana or fresh coconut. Or guava-did I mention guava? They’re easy to make in big quantities, too. Two ten-pop molds turn out dessert for a crowd in no time. And you can customize them, since basically you’re making a limeade base, which can embrace practically any berries or cubed fruit. A little sparkling water and some fresh mint gives your pops a sophisticated “mojito” flair.
This recipe is excerpted from Fiesta at Rick’s.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?