Strawberry, Basil and Honey Paletas

This Mexican paletas recipe will keep you refreshed all summer long.

Strawberry, Basil and Honey Paletas
Strawberry, Basil and Honey Paletas
Strawberry, Basil and Honey Paletas
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Hull and chop strawberries. Set aside 6 whole strawberries.
  2. Place the chopped strawberries, basil and lime juice in a blender. Blend until smooth.
  3. Add honey or your sweetener of choice to the blended mix. Blend again.
  4. Hull and slice remaining whole strawberries. Then, add 3 to 4 slices to each paleta mold.
  5. Fill each paleta mold approximately 3/4 of the way up with fruit mixture.
  6. Chill mold in the freezer for 4 hours to overnight. Remove from freezer and let mold sit for 5 to 10 minutes. Remove lid and pull on wooden stick to release paleta from mold. If the mold does not release the paleta, run the molds under warm water for 20 seconds, gently pulling on the sticks until the paletas are released.
Recipe Notes

Tips for How to Make Paletas

Use fresh fruit

You want fresh fruit at the peak of its season with just the right ripeness. This sweetens and colors the paleta naturally, but you will still need to add a sweetener if you like your paletas a bit more sweet. Please refrain from using food coloring, though.

Sample all kinds of sweetener

You can use any natural sweetener—granulated sugar, cane sugar, honey, sweetened condensed milk, cream of coconut, maple syrup, piloncillo or agave syrup. Your choice, but remember to taste test your sweet, fruity mixture before freezing.

Make creamy paletas

Use yogurt, cream or milk to make cool and creamy paletas.

Kick up the heat

You can make spicy paletas, too! Here’s what you can add:

  • Chamoy: A chile sauce made with salt, sugar and pickled apricots or tamarind.
  • Tajín: A powdered seasoning made with various types of powdered chili, lime and salt.