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