Sadly, #PaletaWeek '16 has come to an end. But I am happy to say that now I know how to make paletas!
I was so inspired by everyone's beautiful recipes this week and decided to make another version of my lime-chile-cilantro paletas. For those of you who don't like spicy, these might serve as a better option. These lime-cilantro-pineapple paletas are so refreshing and perfect for when you don't know what to do with leftover limes or if you forgot to cut up pineapple that's starting to go bad. (In case you're wondering, yes this is how I "spontaneously" came up with this combo).
Lime-Cilantro-Pineapple Paletas // Makes 10-12
If you need some tips for making homemade paletas check out this article.
- 2 ½ cups of water
- 1 cup of sugar
- 3 ½ strips lime zest (1-inch)
- 1 ½ cups freshly squeezed lime juice (14 small limes)
- ½ cup finely diced cilantro
Pineapple Juice Ingredients:
- ¼ cup 100% organic maple syrup
- 1 minced pineapple
- Finely dice about ½ cup of cilantro.
- In a large saucepan, combine the water, lime zest, and sugar.
- Cook and stir the water-lime mixture over medium heat until it comes to a boil (making sure the sugar has dissolved).
- Let the water-lime mixture cool to room temperature.
- In a small bowl, cut and juice your 14 limes.
- Using a fine mesh sieve, transfer your lime juice into a large bowl.
- Remove the zest from your water-lime mixture.
- Add your finely diced ½ cup of cilantro and water-lime mixture into the large bowl with lime juice. Stir until it is mixed throughout.
- Once again use a fine mesh sieve and transfer your lime juice into a new large bowl to get rid of the cilantro chunks. You should be left with a mixture that has speckles of cilantro (not chunks).
- Mince 1 whole pineapple.
- Blend the minced pineapple, ¼ cup of maple syrup, and ¼ cup of water until the consistency is smooth throughout.
- Use a fine mesh sieve and transfer your pineapple juice into a bowl. The pineapple consistency is thick so carefully give it a little shake as you transfer the liquid into the bowl.
- Fill each mold halfway with lime-cilantro juice.
- Finish filling each mold to the top with pineapple juice. Make sure to leave about ¼ inch of room at the top because your popsicles will expand when they freeze.
- Snap on the lids, insert the popsicle sticks, and place in the freezer until they are frozen solid (about 5 hours).
- Refrigerate any extra liquid you might have and make extra popsicles for later!
- Once they are frozen, take them out of the molds and sprinkle Tajín on top (only if you want a little spice)
I hope you enjoy this lime-cilantro-pineapple version as much as I did! I especially enjoyed it with a little Tajín.
Please feel free to share some of your own paleta recipes with us in the comments below!