Four Summer Paletas

Four Summer Paletas

Recipes by Pastry Chef Lance Whipple,

Courtesy of Four Seasons Resort Scottsdale

Fresa (Strawberry) Paletas

Makes 10 servings

4 c. fresh strawberries, hulled and cut into quarters

3⁄4 c. sugar

1⁄2 c. water

2 T. lemon juice

Combine strawberries and sugar in a bowl and set aside until strawberries start to release their natural juice (about 20-30 minutes). After 30 minutes, add water and place in a pot over medium heat. Bring mixture to a simmer. Once strawberries are soft, place strawberries and lemon juice in a blender or food processor and pulse or process until you reach your desired texture—it does not have to be totally smooth. Pour into molds, and freeze.

Cinnamon Fudge Paletas

Makes 20 servings

1-1⁄2 c. whole milk

6 cinnamon sticks

1-1⁄2 c. chocolate milk

1 c. sweetened condensed milk

Vanilla to taste

Pinch salt

1 c. Nutella

Heat milk with cinnamon sticks, cover and refrigerate overnight. The next day, strain milk and mix in remaining ingredients. Pour into popsicle molds, and freeze.

Piña con Chili Paletas

Makes 10 servings

1 c. water

1⁄2 c. sugar

1 small jalapeño, roughly chopped

1 whole pineapple, peeled1⁄2 tsp (2 ml) salt

1⁄4 t. cayenne pepper

1⁄4 t. chili powder

1⁄4 t. paprika

1⁄4 t. chipotle powder

2 T. lime juice

Place water, sugar and jalapeño in a small sauce- pan over medium heat until sugar is dissolved. Set aside. Once cooled, strain and set aside. Finely dice 1-1⁄2 cups of the pineapple (this will be used for chunks in the pops) and combine with salt and chili spices. Set aside. Coarsely chop remaining pineapple and blend in a blender or food processor with lime juice and strained sugar mixture until smooth. Pour 2/3 of the way into molds and add the spicy diced pineapple, then freeze.

Coconut Paletas

Makes 8 servings

1-2/3 c. coconut milk

1-2/3 c. sweetened condensed milk

2/3  c. half & half cream (10%)

1⁄4 t. salt

1⁄4 t. vanilla extract

3⁄4 c. toasted unsweetened shredded coconut

Blend coconut milk, sweetened condensed milk, cream, salt and vanilla together. Stir in coconut, pour into molds and freeze.