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.
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