Top | Paletas
Paletas de Limón
(recipe, Fany Gerson)
Mexicans can never have enough limes. We put them in everything, so it's no surprise that this flavor of paleta is one of the top three sellers everywhere.
For this recipe, try to use the smaller limes, similar to Key limes, as they're a little more tart. That said, these ice pops will be delicious with any lime juice so long as it's freshly squeezed.
- 2 cups water
- ⅔ cup sugar
- 3 (1-inch) strips of lime zest
- ¾ cup freshly squeezed lime juice (about 10 small limes)
- Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice-pop maker, follow the manufacturer's instructions.