Paletas de Jamaica

Ingredients

For the jamaica concentrate

  • 8 Cups water
  • 2 Cups hibiscus flower, dried
  • 1 1/2 Cup sugar
  • 2 Tablespoons fresh lime juice

For the jamaica popsicles

  • 2 Cups hibiscus flower/jamaica concetrate
  • 3/4 Cups mango, peeled, pitted and diced
  • Chocolate morsels to taste, optional
  • Shredded coconut to taste, optional
  • Popsicle molds

Directions

For the jamaica concentrate

In a saucepan, pour 8 cups of water and place over high heat.

Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat.

When cool, strain into a heatproof glass or plastic water jar.

Add the sugar and lime juice.

Mix well, cover and refrigerate.

For the jamaica popsicles

Pour 2 cups of jamaica concentrate into 8, 4 ounce molds.

Add pieces of mango, chocolate and coconut.

Place in freezer until set and frozen, about 4 to 5 hours.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.


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