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
1 1/2 cups
(300 grams) water
(100 grams) sugar
(450 grams) grapefruit juice
limes, juiced (70 grams)
edible micro flowers
In This Recipe
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.
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.
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.