Pineapple Ice Pops (Paletas de Piña)
Simple syrup and minced pineapple combine in this easy, delicious popsicle, just one of the hundreds of flavors of paleta that you'll find in Mexico.
Yield: makes 8 ice pops
- 1 cup sugar
- 4 cups minced fresh pineapple
- Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
- Put the chilled mixture and half of the pineapple into a blender; puree. Set a fine sieve over a bowl and strain pureed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds.
- Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.