*Pop* Goes the Sicle

In food on 05/24/2009 at 4:54 pm

I’ve gotten sunburnt three times this week since moving to New Jersey. A heat wave means it’s time for popsicles. Lucky for us, the first night when we were sans electricity, we moseyed across the street to the Mexican deli for some Jesus candles and bought a local paleta on a whim (made in West New York!).

Crikey they are darn tasty, and up to the organic standards of the other half – real sugar inside. Who knew yummy lurked within the aisles of a bodega? Since then, we’ve loaded up the freezer with them. These popsicles are like the coquitos you find from the corner vendors but, creamy, less sweet and filled with fruit pulp.

freaky refresh

We’ve slurped all the flavors they have: coconut, passion fruit, mango, blackberry, and blackberry with a layer of green mystery fruit. The last one was still a 9 out of 10 though. They’re just a perfect mix of refreshment and flavor. It’s the thing when you don’t want the heaviness of ice cream but wish to scratch that sweet tooth itch. Paletas are mixed with cream and are of medium crystalline texture. One $1 pop is big enough for two sittings full of satisfying and relaxing times.

One day, when I can afford a snow ice maker (which is 100X better than regular ol’ shaved ice) I can make the ultimate bowl of freshly fallen sugared snowflakes. But for now, these Polo-pop inspired-sicles will do just fine. To make them, all you need is some plastic cups and popsicle sticks. Any ghetto mart will have bags of fruit pulp in their frozen food cases. Mix and match to make your favorite combo. Ours up the street is called Daisy’s, where we picked up some dry corn husks which are waiting patiently to be made into tamales.

1/2 can sweetened condensed milk
1 6 oz concentrated unsweetened orange juice or bag of frozen fruit pulp
4 parts water

Mix well all ingredients to taste, and freeze in 3 oz plastic cups. Insert wooden sticks when mixture is partially frozen. It’s easy to forget the “partially frozen” part so set a timer for 15 minutes. To minimize the size of ice crystals, stir cups every 10 minutes or so. That’s the granita method.

A cool variation: Cucumber-Chili Paletas
3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.)
1/2 cup sugar (if you have time, make simple sugar syrup)
1/3 cup lemon or lime juice
1  jalapeño

In a blender or food processor whirl all ingredients until smooth. Push mixture through a fine strainer set over bowl with spout; discard residue in strainer. Fill and freeze as above.

pulp non-fiction
*100th post*

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s