Avocado Paletas

The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy.

Reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

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Avocado Paletas

About This Recipe

Yield:Makes 8 to 10
Special equipment:Paleta molds, sticks
This recipe appears in: Fany Gerson's Avocado Paletas

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 2 small ripe avocados
  • Pinch of salt
  • 2 tablespoons freshly squeezed lime juice

Procedures

  1. 1

    Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

  2. 2

    Cut the avocados in half lengthwise. Remove the pit and scoop the fl esh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

  3. 3

    If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

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