I grew up in a neighborhood where the paletero was a normal fixture. Afterschool, on Saturday afternoons, and at every ballgame and picnic ever attended, you’d have your pick of sandia, melon, piña, tamarindo, coco, and my favorite… limon.
My latest popsicle is an ode to the sweet and sour of the limon paletas that I would devour in the driveway as a kid. I’d be dripping in sweat after hours of working on my dad’s cars waiting to hear the far off yell of, “Paletas! Ricas y deliciosas paletas!” These are for grapefruit-lovers. No strawberries, bananas, or yogurt to dampen the tart. Just a tiny squeeze of agave to help bring out the sweet when the grapefruit freezes. Dip them in a bit of chile and salt for full effect.
3 large ruby red grapefruits
1 cup water
agave to taste*
- Supreme one of the grapefruits and set aside.
- Juice remaining grapefruits. Should yield about 1 cup.
- Combine juice, water and agave in blender and mix.
- Add grapefruit sections and pulse until desired texture.
- Place in your favorite popsicle molds and freeze ’til solid (4-8 hours depending on the size of your pops).
* I use about 1 tablespoon for the entire batch. Start there, taste and adjust till it’s right for you.