Paletas equals popiscles, pops, ice pops, but I for some reason like calling them “paletas” better. The difference is: most paletas are made from fresh fruit/vegetables, some sugar, and water or milk. What also makes them different than popsicles are the flavor combinations.
A sultry summer day calls for an icy-cold sweet treat so cold that misty clouds of chill surround it. Or does it call for a refreshing end-of-day cocktail? We couldn’t decide, so we raided our fridge and consulted our bar cart to create a cocktail-pop hybrid that achieves best-of-both-worlds bliss.
Banana-Brown Sugar Ice Cream: 1 1/4-pounds (600 g) very ripe bananas (6-7 medium), peeled and cut into 1/2-inch (1 cm) slices 3/4 cup (135 g) light or dark brown sugar, or jaggery 2 cups (500 ml) coconut milk or full-fat sour cream big pinch of sea salt 1 teaspoon dark rum 1/2 teaspoon vanilla extract optional: lemon juice
This post is sponsored by Half Your Plate and I have been compensated to create this recipe. Thanks for supporting the organizations that keep The Girl on Bloor up and running! Sometimes you just want a little ice cold treat without the guilt. I know I find myself tempted to reach for some ice cream or a …
One of my favorites is fresh mango and the way it is prepared at food trucks throughout Mexico. It is so good that it’s hard to believe it is so simple. Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. How good does that sound?