Cucumber-Chili Mexican Paletas
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cups peeled, seeded and diced cucumber, plus 1/2 unpeeled cucumber chopped into 1/2-inch chunks
fresh jalapeño pepper, seeded and diced
teaspoon chili powder
cup lemon or lime juice
In a blender, combine 3 cups cucumber, jalapeño, chili powder, sugar and lemon juice and blend until smooth.
Pour mixture over a fine-mesh sieve into a spouted measuring cup; discard extra pulp.
Pour reserved mixture evenly into 9 (3-ounce) cups. Top each cup with 4-5 pieces of unpeeled chopped cucumber and stir.
Place popsicle sticks in the center of each cup. Place cups in freezer for 4 hours until firm.
- If you’re a fan of spiciness, throw in the whole jalapeño rather than half.
- If you’re having difficulty with the popsicle sticks standing upright as the popsicles freeze, you can use aluminum foil to help hold the sticks in place. Once you have filled up all the paper cups, group them together on a baking sheet or tray, and lay a piece of aluminum foil over them. Poking through the foil, place a popsicle stick in each up. The foil will help hold the popsicle sticks in place as they freeze.