The sun is beating back clouds and the mercury is rising. We are on the cusp of +40 feels-like-+50-with-the-humidity days in Hanoi.
In the spirit of summer we decided to make Paletas on the weekend. What's a paleta? Simply the Mexican version of Popsicles, but with loads of fresh ingredients and neat flavour twists like spicy pineapple or spiced tomato-tequila pops.
We were inspired by the yogurt and berry recipe from the book: Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. They used blackberries which I've never ever seen in Hanoi but we did have some homemade yogurt and frozen raspberries.
Ginger Spiked Raspberry and Yogurt Paletas
1/4 cup simple syrup
Squeeze of lemon juice
1 tsp or so of fine grated fresh ginger (a la microplane)
1½ cups plain unsweetened Greek-style yogurt
2 cups raspberries
Blitz first 4 ingredients in blender.
Stir or lightly blitz in raspberries.
Distribute into molds. Our recipe fit 6 of our rocket shaped popsicle molds. We had a bit left over and simply drank it as it was basically a smoothie.
Freeze and enjoy on a hot day.
In the spirit of summer we decided to make Paletas on the weekend. What's a paleta? Simply the Mexican version of Popsicles, but with loads of fresh ingredients and neat flavour twists like spicy pineapple or spiced tomato-tequila pops.
We were inspired by the yogurt and berry recipe from the book: Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. They used blackberries which I've never ever seen in Hanoi but we did have some homemade yogurt and frozen raspberries.
Ginger Spiked Raspberry and Yogurt Paletas
1/4 cup simple syrup
Squeeze of lemon juice
1 tsp or so of fine grated fresh ginger (a la microplane)
1½ cups plain unsweetened Greek-style yogurt
2 cups raspberries
Blitz first 4 ingredients in blender.
Stir or lightly blitz in raspberries.
Freeze and enjoy on a hot day.
