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How to Make Quiote’s Strawberry Paletas

At the Logan Square Mexican hotspot, Dan Salls turns hibiscus-roasted berries into a delicious summer treat.

Photos: Jeff Marini

Strawberry Paletas

Yield:10 to 16 pops (depending on the size of the molds)
Active time:1 hour
Total time:2 days

2 cups Sugar
1 Tbsp. Dried hibiscus leaves
4 pints Strawberries, trimmed and frozen
4 Medium limes
  Popsicle molds and sticks

 

Strawberry paletas mixture

Heat the oven to 400 degrees. Add 1 cup water and 1 cup sugar to a pan and bring to a simmer; cook until sugar is dissolved.

Place hibiscus leaves in a heatproof bowl, then pour the sugar syrup over leaves and stir. Let sit for 3 minutes, then strain into a bowl, discarding leaves, and let cool.

Add 2 pints strawberries to syrup. Tip berries onto a parchment-lined sheet pan and roast in the oven until syrup is tacky and strawberries have reduced in size by half (above), about 30 minutes.

Pour mixture into a nonreactive container, and let cool completely.

 

Strawberry paletas mixture in a blender

Thaw remaining frozen strawberries about 90 minutes (they should be only partly thawed).

Purée half-thawed strawberries in a blender (above), adding a few tablespoons of water if mixture becomes too thick. Use a measuring cup to note the exact quantity of the resulting purée before transferring it to a large bowl, then add half that amount of water (e.g., 1 pint water to 1 quart purée).

 

Juicing limes

Juice limes (above), then add one part lime juice to five parts of the purée, along with remaining sugar. (Reserve any left-over lime juice for another use.) Stir well.

Strain cooled hibiscus-roasted strawberries and fold them into the purée.

Pour purée into molds, add Popsicle sticks, and freeze overnight.

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