Did you know this Sunday was National Ice Cream Day? Personally, when it comes to frozen desserts I'm really more of a gelato or popsicle fan. I prefer something hydrating over a heavy milky treat. Fortunately for me, lower Manhattan seems to be absolutely full of gelato shops and creative ice treats.
While taking a walk down the High Line in Western Manhattan this weekend I came across a cute little popsicle stand selling "Mexican popsicles." Growing up in California for much of my childhood, my memories of paletas are nothing but amazing. Begging my mom or aunt for the horchata or coconut flavored ice pop after gymnastics class in Concord, then later spending an extra $3 at Whole Foods because Mexican a hot chocolate popsicle is all I need right now.
When I got to the stand I picked out a refreshing combination of cucumber and lime. Tomy picked a split blueberry mango pop. Now that's what I call cooling off! It was really great to have this little refreshment in between meals. Who knew such an easy thing as a flavored piece of ice could be such a hit? Everybody on the High Line seemed to be anjoying one of these. To learn more about La Newyorkina Mexican Ice & Sweets, visit their website: lanewyorkina.com
Not a NYC local? No worries! Follow this quick recipe to make your own Boozy Coconut Mojito Paletas <3
To make about 10 paletas you will need:
- Fresh lime juice, 0.5 cups
- White rum, 2 cups
- Coconut water, about 1 cup
- A popsicle mould (like this one)
- Sugar, 0.75 cups
- Fresh mint leaves, about 2 large handfuls
Begin by making an intense minty simple syrup. Pour 1 cup of water into a saucepan and toss in the mint leaves and sugar (you can use brown sugar if you like a more smoky flavor). Bring the water to a boil in order to dissolve the sugar and release the minty flavor from the leaves. Let boil for 60 seconds before reducing heat to a simmer for 3 minutes. Set aside and leave to cool.
After the syrup has cooled, strain the syrup into a bowl and mix with coconut water, rum, and fresh lime juice. Carefully pour your boozy mixture into your popsicle moulds, leaving at least an inch for the liquids to expand. Pop your treats in the freezer overnight for at least 15 hours. Once they're ready to eat, run some warm water over the moulds to release your paletas. Enjoy!