Cucumber Chili Paletas Popsicles Recipes
CUCUMBER-LIME PALETAS
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Categories Ginger Dessert Kid-Friendly Frozen Dessert Cucumber Spring Summer Bon Appétit Fat Free Kidney Friendly Small Plates
Yield Makes 8
Number Of Ingredients 4
Steps:
- Puree 1 peeled large cucumber (10-12 ounces) with 1 cup simple syrup, 1/2 cup fresh lime juice, and 1 teaspoon finely grated peeled ginger until smooth.
- Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
PINEAPPLE CUCUMBER POPSICLE/ICE POP
Akin to Mexico's paletas, this summertime treat for grownups is based on a cocktail from the Jack Falstaff restaurant in San Francisco. Freezing time not included in preparation time. From the Houston Chronicle.
Provided by Molly53
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Set a cheesecloth-lined strainer over a bowl.
- Grate most of the cucumber into the strainer, then twist and squeeze the cheesecloth to extract as much of the liquid as possible.
- You will need ½ cup cucumber water.
- In a blender, purée the pineapple chunks with the juice, Simple Syrup and cucumber water.
- Pour into popsicle molds and add the diced pineapple.
- If you like, thinly slice the remaining cucumber and place a slice in each mold. Freeze.
Nutrition Facts : Calories 46.5, Fat 0.2, Sodium 2.5, Carbohydrate 11.7, Fiber 1, Sugar 8, Protein 0.8
CUCUMBER-CHILI PALETAS (POPSICLES)
Frozen dessert for adults, or really adventurous children! Recipe from MyRecipes.com -- Originally published in Sunset magazine, July 2001.
Provided by KerfuffleUponWincle
Categories Frozen Desserts
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients into blender, and whirl until smooth.
- Push mixture through a fine strainer set over a 2-cup glass measure; discard any residue/pulp.
- Pour into popsicle molds.
- Freeze 8 hours, or more.
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- Place empty ice-pop molds in the freezer to chill. Dice 2 pounds of the cucumber into 1-inch pieces; do not remove the skins. Place the pieces in a food processor or blender and puree until smooth. Strain into a medium bowl through a fine mesh strainer, pushing out the juice with some of the pulp. You should have 2 1/2 cups juice and pulp. Set aside.
- Peel the remaining half-cucumber and cut it into half-inch-by-one-eighth-inch pieces. Set aside in a small bowl.
- Add the lime juice, sugar and crushed chile pepper to a small sauce pan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Remove the syrup from the heat and cool slightly.
- In a small bowl, combine the chile powders. Strain the cooled syrup into the bowl with the cucumber juice, discarding the crushed pepper. Stir in the salt and one-fourth teaspoon of the combined chile powders.
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