There is nothing better on a hot summer day than cool and refreshing paletas (popsicles)! Growing up in Fontana we would swarm to the guys pushing the boxed refrigerators on wheels at the softball park. Those strawberry paletas were always a favorite of mine. Recently I found a recipe for popsicles made with watermelon puree, kiwi, and strawberry. I told my mother in law that I wanted to find some Popsicle molds. Since we’ve been so busy building our shed I haven’t had the time to focus on cooking. I saw her last week and she surprised me with a box of Popsicle molds she found at Home Goods. While in Chino Montclair we popped by one of my favorite strawberry farms and picked up 3 baskets of fresh strawberries so I could create my own paleta this weekend.
4 cups of strawberries with tops/leaves removed
1 container of blueberries
Popsicle molds with wooden sticks
Clean and cut strawberries
Add 3 cups of the strawberries to food processor and blend until completely smooth. The remaining cup of strawberries you can cut into slices so you have them for the outside edges of the popsicles.
Add in 1 tablespoon of organic sugar or regular white sugar and 1 teaspoon of agave nectar syrup. Blend. If you are making this for 6-12 month old babies, please leave out the sugar.
Hold your Popsicle mold and layer the sides with slivers of strawberries and kiwi is optional. Put a couple blueberries in the bottom and add in the strawberry puree a little at a time adding in more blueberries throughout.
After all the molds are filled, add on the Popsicle handle or use wooden sticks. If you use sticks make sure it goes to the bottom of the mold and sticks out of the top so you can pull the Popsicle out of the mold later.
Stick the molds in the freezer for 6-8 hours. Slowly remove each Popsicle from the mold. If it won’t come out right away, run the mold under warm water for roughly 20-30 seconds.
These stayed frozen for nearly 30 minutes which was great!