For: Eye Swoon.
What: Summer paletas featured story.
Location: Brooklyn, NY.
When: Summer 2015.
Served: Cucumber-lime & gold paletas.
Excerpt:

Golden Beets mingled with turmeric and ginger offer a super healthy and oh-so-swoony bite and Cucumber punctuated with mouth puckering lime and vibrant kiwi take center stage as the perfect summer paleta. As a rule of thumb in choosing his ingredients, Evan went with the philosophy that if it’s the same color it probably tastes good together! Indeed these flavors aim to please!

Summer Paletas
Summer Paletas
Summer Paletas
Summer Paletas
Summer Paletas
Summer Paletas
Summer Paletas
Summer Paletas
Cucumber-Lime Paletas
By Evan Kalman
Yields 8 (2.5 oz) ice pops

Ingredients

  • 12 oz (1.5 cups) cucumber juice from about 2 medium English cucumbers – peeled
  • 6 oz – 8 oz (3/4 to 1 cup) mint simple syrup – depending on how sweet you like it
  • 4 oz (1/2 cup) fresh lime juice
  • 20 g (1 cup, packed) mint leaves (from about 1 bunch)
  • 2 or 3 kiwis – peeled and thinly sliced

Steps

Make the simple syrup. In a medium saucepan, heat 1 cup of sugar and 1 cup of water over medium-high heat, stirring until dissolved. Turn off the heat, add the mint, cover, and steep 30 minutes to 1 hour. Strain to discard the mint. Refrigerate up to 2 months.


Make the juice. In a juicer, juice the cucumber, measure out 12 oz (1.5 cups), and set aside. Alternatively, coarsely chop the cucumbers and purée in a food processor until smooth. Strain through a fine-mesh sieve, measure out 12 oz (1.5 cups), and set aside.

In a large pitcher, combine the cucumber juice, the lime juice, and the desired amount of simple syrup. I prefer to use 6 oz (3/4 cup) of simple syrup, which makes a sweet but not too sweet ice-pop. Add a full 8 oz (1 cup) of simple syrup for something a little sweeter.

Freeze the ice-pops. Divide liquid among the ice-pop molds filling half way. Insert a kiwi slice in each mold and freeze until partially solid and slushy in consistency, about 1 hour. Fill the molds the remainder of the way and insert another kiwi slice and stick into each. Freeze until solid, about 4 hours more.

Gold Paletas
By Evan Kalman
Yields 8 (2.5 oz) ice pops

Ingredients

  • 12 oz (1.5 cups) fuji apple juice – from about 3 apples, cut in half and cored
  • 8 oz (1 cup) golden beet juice – from about 4 beets, peeled and trimmed
  • 1.5 oz (3 tablespoons ) turmeric juice – from about 3-5 pieces of turmeric root washed and peeled
  • 1.5 oz (3 tablespoons) ginger juice – from about a 5” piece of ginger root washed and peeled
  • 2 oz (4 tablespoons) simple syrup (or more to taste)

Steps

Make the simple syrup. In a medium saucepan, heat 1 of cup sugar and 1 of cup water over medium-high heat, stirring until dissolved. Refrigerate up to 2 months.

Prepare the juice. Using a juicer, separately juice the apples, beets, turmeric, and ginger and measure out the correct amount of each before adding the liquid to a large pitcher. Stir in the desired amount of simple syrup. I prefer to use 2 oz of sugar, which makes these ice-pops taste more like a cold-pressed juice. Add a bit more for something a little sweeter. An extra tablespoon of mango juice in each ice-pop mold would be a nice alternative.

Freeze the ice-pops. Divide liquid among the ice-pop molds filling almost to the top and insert a stick into each. Transfer to the freezer and freeze until solid, about 5 hours. To prevent the ice-pops from separating, carefully stir up the liquid periodically using the stick in the first 1 hour. Once the ice-pops begin to set you can stop stirring.

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