Lime Berry Paletas and Summer

Lime Berry Paletas

I can’t say I know much about the differences, if any, between ice pops and paletas. I don’t consider myself an expert at either. “Expert” is in the eye of the beholder I suppose. I’ve been making paletas, especially these Lime Berry Paletas, every summer ever since some wonderful company, I can’t now remember the name of, had the great idea to comp me a set of pop, er, paleta molds. Best freebie I ever got! Who knew some inexpensive, formed plastic, retailing for less than $10 would come to define summer for me?

“Pops” must be those icy treats associated with childhood, comprised of somewhat singular flavors such as “orange”, “cherry”, or, um, “purple.” Paletas, on the other hand come in countless flavor combinations, often containing a wide assortment of fruits, nuts and other ingredients. Even booze! And whereas a pop is often cloyingly sweet and unimaginative, a paleta (a name derived from the Spanish word for ‘stick’) embraces a more sophisticated profile of the sweet, spicy and sour flavors that everybody loves. 

If you had a choice, wouldn’t you choose paletas over pops? I certainly would, if not for the same reason that I would always choose gelato over ice cream and would prefer a gateau au chocolate to a  chocolate cake for dessert.

This is all well and good yet I know full well this particular Lime Berry Paleta I present here is no doubt one of the least imaginative paleta examples out there. And yet it is sublime. I can’t imagine a single summer passing without enjoying a few batches.

Lime-Berry Paletas

Limes are now a year-round supermarket staple. The best, juiciest limes, however, come between May and October, provided there are no Mexican drug lord lime famines. Summer and limes are linked in my mind due to the dominance of the margarita as a summer cocktail. You will note that it is no accident that the recipe mixture used for these pops, er, paletas, can easily be hijacked to craft an amazing margarita.

Lime Berry Paletas

And yet here we are with only days left until Labor Day and I only yesterday remembered to make them!

It has been a forgetful summer. I just remembered I have a pair of great-fitting white jeans sitting in my closet I have yet to wear. I have yet to make that quart (or four) of pesto I like to store in my freezer for use throughout the year. I still haven’t scored that killer deal on a full box (or two) of Farmer’s Market ripe summer tomatoes to make into red sauce. I forgot to buy tickets to something (anything) at the Hollywood Bowl this year. I even forgot to go to the beach even though I live only minutes from it.

Not making these Lime Berry Paletas until may have been the worst memory fail of all. Thankfully, unlike the white jeans, I can enjoy them all year round.

Lime-Berry Paletas

SummertimeLime Berry Paletas

SummertimeLime Berry Paletas

Fany Gerson is my go-to expert on paletas and has written what I think is the definitive book on the subject. The book is chock-full of imaginative and tasty recipes yet this particular one is an adaptation from least imaginative one of the lot. Buy the book and try one of the many spectacular paletas she has shared in her not-to-imaginatively titled book, "Paletas".

This is what you will need:

  • 2 cups water
  • 2/3 cup sugar
  • 3 1-inch strips of lime zest
  • 3/4 cup freshly squeezed lime juice
  • Assorted berries (or other fruit)
  • scant 1/3 cup tequila blanco (optional)

This is how you make it:

  1. Combine water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperatures. Strain through a fine-mesh sieve, then stir in the lime juice and tequila (if using.)
  2. If using conventional molds, divide the mixture month the molds, snap on the lid, insert sticks, and freeze until solid, about 5 hours. If using unconventional molds, freeze until the pops just begin to set (about 2 hours), then insert sticks and freeze until solid.

I was recently had a lot of fun being interviewed by Foody Direct. The interview was part of their Expert Interview program. I was amused because I don’t really consider myself much of an expert on anything but who was I to tell them they were wrong? Besides, I got to tell them a bit about French Friday’s with Dorie and about my appreciation for good olive oil. Who would pass that up?

Click here to read the interview and let me know what you think.

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. What a lovely surprise to find Trevor in the inbox this morning.

    Drink bases, cocktails, it’s all good. Just add something strong.

    Now, about those white jeans…

  2. I certainly will tell you what I think: You are warm, witty, and wonderful, and your blog reflects that, which is why it has been such a hit. This interview captures that nicely. But all shampoo is NOT the same! At all! Most commercial shampoo has a very high pH and fries your hair to death, which is a trick to make you buy more of their condition. It’s a plot! Good shampoo will clean your hair but leave it so it does not need too much conditioner at all. I’ve been really into this Italian brand Davines lately. I read somewhere that Kate Middleton likes it, and say what you will about her eyeliner, her hair usually does look pretty good. Now go put on those white jeans. You’ve got a few days before Labor Day. xo

    • OK. Yes. Kate’s eyeliner? She could start by leaving half of each application in the pot. I concede. It must then be true that if not all eyeliner is created equal then there must be some differences in shampoo. I love the Duchess and think she is perfect. Yes, the make up is not all that, but in a way, this fact makes her even more suited for the job at hand in a very English sort of way. She is a member of the Royal Family and not a Kardashian.

  3. I could live the rest of my life without ever eating a “pop,'” but your gorgeous paletas are much more enticing. And in margarita form? Sign me up. Missed you, Trevor!!!

  4. Call them Ice Pops. Call the Paletas. These things rock. We make them all summer long, and even into the winter. Hell, we are living in Los Angeles, after all. These sound wonderful. and Trevor, your photographs are absolutely sublime. I am talking envy inducing gorgeous. Bravo! I hope all is well with you. I have been out of circulation for quite some time, but I did want to take a moment to say hi to my fave expert.