Paloma’s Paletas

May  3, 2018
Photo by Julia Gartland
Author Notes

The paloma, that quintessential Mexican combination of grapefruit soda, lime, and tequila, rivals maybe horchata and micheladas in the realm of name-checked Angeleno drinks. From a fresh paleta company comes one that’s, well, cooler. Edible flowers are suspended in this adorable grapefruit-lime pop. When served at sunset with tiny shots of tequila, you’ll forget all about June gloom.

No molds on hand? Option A: Fill small tumblers, cover with foil, and poke a short skewer or stick in them. Option B: Make a granita. Pour the paleta mixture into a shallow glass or metal baking dish and freeze for 4 hours. Be diligent. Set a timer to give a thorough stir and scrape down the sides every 30 minutes, so ice crystals don’t clump and the consistency remains smooth. The B version will keep for about a day.

Reprinted from The LA Cookbook by Alison Clare Steingold, published by Rizzoli c 2018. —Food52

  • Makes 6 paletas
  • 1 1/2 cups (300 grams) water
  • 1/2 cup (100 grams) sugar
  • 1 pint (450 grams) grapefruit juice
  • 3 1/2 limes, juiced (70 grams)
  • 1/2 cup edible micro flowers
In This Recipe
  1. In a small pot, combine ½ cup of the water and the sugar, and warm over medium heat until the sugar has completely dissolved. When the mixture just reaches a simmer, remove it from the heat, transfer to a bowl, and chill.
  2. If you’re squeezing your own fruits, here’s your moment. In a large bowl, combine the grapefruit and lime juices (using a strainer to catch seeds will help), fully cooled simple syrup, and remaining 1 cup water. Stir to combine.
  3. Prepare 3-ounce molds by sprinkling 2 teaspoons of edible flowers into each. Top off with the juice blend. Carefully place in the freezer, with ice pop sticks in the mold. Freeze until solid, at least 4 to 6 hours. When ready to serve, dip the molds (very) briefly in hot water to release the pops.

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