A welcome street snack in Mexico on hot summer days, paletas de agua, or ‘water popsicles’, make the most of fresh seasonal fruits. Watermelon, strawberry and lime are among the popular flavours.
- 110 g (½ cup) caster sugar
- 450 g (3 cups) seedless watermelon flesh, chopped
- 150 g (1 cup) strawberries, chopped
- 1 lime, juiced, zested
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 3 hours
You will need 12 x 70 ml popsicle moulds for this recipe.
Place 125 ml water and sugar in a saucepan over medium heat and stir until sugar dissolves. Set aside and cool.
Process watermelon, berries, lime juice and zest, sugar syrup and ¼ tsp salt in a food processor to a coarse purée. Spoon into 12 x 70 ml popsicle moulds and freeze for 3 hours or until frozen solid. Hold the moulds in a tea towel soaked in warm water to remove.
Photography by John Laurie.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.