I’ve noticed a rising ice pop trend in the United States lately and I’m so glad that trend is finally here. Of course, ice pops have been around for many, many years but Mexican paletas made with fresh fruit and unusual flavors such as cucumber with chile, creamed corn or even mezcal are fairly new to the states.
Oaxaca’s Mercado Juarez, 2004
One of my fondest memories of Mexican paletas was the first time I visited the Mercado Juarez in Oaxaca in 2004. Rows after rows of paleta stands took up a large wing of the market. The site was overwhelming because we wanted to try every single flavor.
I grew up enjoying fresh fruit based paletas and I was pretty positive I had tried the majority of those flavors. This time, I was in Oaxaca and I had to try something completely new.
I was intrigued by the rose flavored paleta listed on the painted sign and I asked the vendor if that meant “roses, as in from the garden?” She smirked, nodded and quickly handed one to me.
Before taking the first bite, the aroma of the rose water had already captivated me. The taste was sweet as if drinking rose flavored sweet milk. One of the best paletas I’ve ever had the pleasure of tasting at one of my favorite places in the world.
Now, I share with you my recipe of rose petal paletas. To give it some crunch, I added almonds to the mix but you can omit if you wish. Enjoy them with your special someone or surprise your guests next time you host a bridal shower. Remember to use pesticide free (organic) roses and give them a few rinses before you begin the preparation.
Ingredients
- Petals from 3 organic roses
- 1 cup rose water
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup evaporated milk
- 1/4 cup heavy cream
- 1/3 cup chopped almonds
- 4 ice pop wooden sticks
- 4 9oz disposable paper cups
- 4 4-inch aluminum foil sheets
Instructions
- Rinse rose petals in a bowl full of water. Drain and chop in small pieces.
- In a medium saucepan, over low to medium heat, place rose water, 1/2 cup water and sugar. Stir until sugar dissolves. Add rose petals.
- Heat for approximately 3 minutes, do not boil. Add milks and chopped almonds. Bring to a boil and immediately remove from heat.
- Pour half cup of rose/milk mixture in each disposable cup and cover with aluminum foil sheet.
- Carefully insert a wooden ice pop stick in the middle of each aluminum foil cover.
- Refrigerate for 4 hours or until completely frozen.
- To unmold the ice pops, run them under lukewarm water for 10 seconds then slide them from the molds.
{ 3 comments… read them below or add one }
Amazing!!!!!!!!!
What a special recipe. My memories of paletas come from visiting my grandparents in Guadalajara. The sound of the bell ringing on the paleta cart would bring me and all my cousins running out of the house. The sound of that bell was a million times sweeter than the sound of the ice cream truck back home. Years later, I taught elementary school in Santa Barbara, CA. After school, a vendor would come around ringing that same bell to sell paletas and my students would go running. It made me so happy to know that they could keep experiencing that in the U.S.
What a beautiful recipe – from the ingredients to the pictures. Love it!