Ice pops

Ice pops

paletas

From
M is for Mexican
Serves
4
Prep
15 mins

Ingredients

Quantity Ingredient
150g caster sugar
150g blackberries
110ml lime juice

Equipment

Quantity Ingredient
4 x 100ml ice pop moulds

Method

  1. Place the sugar, half of the blackberries and 50ml water in a saucepan on a low heat, and stir for 3–4 minutes until the sugar has dissolved. Squash a couple of the blackberries to get a nice colour through the syrup.
  2. Take the syrup off the heat and pour into a measuring jug with the lime juice: you should have 300ml of liquid. Add the remaining blackberries, and enough water to bring the total amount of liquid to 400ml. Stir well, then leave to cool to room temperature.
  3. Pour the juice into the ice pop moulds, making sure to leave a little space at the top for the ice to expand, and freeze for 5 hours, or ideally overnight.
  4. When ready to eat, depending on your moulds, either hold the ice pop moulds under hot running water for 30 seconds, or dip the tray into a bowl of hot water for a few seconds, before pulling the paletas out. Serve immediately.
Tags:
Mexican
Mexico
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