Spicy Pineapple Margarita Paletas
Tequila and a hit of fresh chile give these pineapple paletas a grown-up twist. While you can use fresh pineapple for these homemade ice pops, we like frozen pineapple for ease and because it is going to be frozen again anyway! The flavor of the paletas will mellow in the freezer, so add more agave if desired. For a boozier treat, put a paleta in a rocks glass and pour your favorite tequila over. To make these kid-friendly, replace the ⅓ cup of tequila with fresh pineapple juice.You will need:• One 10-cavity paleta mold (This easy-release silicone mold is BPA-free and reusable. It makes ten 4-ounce paleta-style ice pops. You can also use the ice pop mold of your choice or paper cups.) • 10 Popsicle sticks • Blender
Ingredients
- 4 cups thawed frozen pineapple
- ⅓ cup tequila
- ¼ cup agave syrup
- 1 teaspoon freshly grated lime zest plus 2 Tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon kosher salt
- 1 serrano or small jalapeño pepper thinly sliced
Instructions
- In a blender or food processor, puree the pineapple, tequila, agave, lime zest and juice, and salt until smooth.
- Fill the paleta cavities halfway with the pineapple mixture. Divide the serrano between each cavity, then top with more pineapple mixture. Leave a ¼ inch between the filling and the top of the mold—the paletas will expand as they freeze.
- Using a butter knife, gently swirl the pineapple mixture to help the chiles evenly distribute. Insert wooden ice pop sticks and freeze until solid, at least 4 hours and preferably overnight.
- To serve, dip the mold in hot water for a few seconds, then unmold the paletas. Enjoy!
Notes
MAKE AHEAD: The paletas can be stored in the freezer for up to 1 month. Unmold, then store between sheets of parchment paper in a large resealable plastic bag.
Tried this recipe?Let us know how it was!