This was the final course for Saturday evening’s Mexican meal, although, of course, I actually made it first. The recipe comes from a book called ‘Paletas – authentic recipes for Mexican ice pops, shaved ice and aguas frescas’ that Vanessa got me last year. (along with some useful ice lolly molds.)
The combination of cool, sweet pineapple and spicy chilli works very well. The recipe lists amounts in cups and I found it difficult to find an appropriate, accurate conversion so some of it is guesswork. Still, it worked! The recipe amounts listed make 8-10 lollies but I only wanted 4 (I only had the moulds for 4!) so I scaled it down a bit.
150ml of water
80g of sugar
1 medium red chilli, deseeded and chopped
1 pineapple, peeled
2 tablespoons of freshly squeezed lime juice
1-2 teaspoons of dried chilies
½ a teaspoon of salt
In a small saucepan combine the sugar and water and stir over a medium heat until the sugar has dissolved.
Add the chopped chilli, lower the heat and simmer for 5 minutes.
Then strain the syrup through a sieve and allow to cool.
Finely dice a quarter of the pineapple and roughly chop the rest.
Mix the diced pineapple with the salt and dried chilli and set aside.
Put the roughly chopped pineapple in a blender with the syrup and lime juice and blend until smooth.
Divide the mixture among the moulds, leaving a little room at the time for the diced pineapple.
Drop in the diced pineapple, pop the lids on the moulds and freeze for 5-6 hours or so until solid.
Very tasty. I made a slight error and spinkled the salt and dried chillies over all the pineapple. This made the lollies a bit spicier than they would otherwise have been but they were still nice.