The best strawberries in Mexico are from Irapuato; they’re a kind of wild strawberry that sweetens the air, and people travel from all over to get big baskets of them. If you are lucky enough to have access to wild strawberries, which are smaller than those that you fi nd at grocery stores but have intensely concentrated sweet fl avor, please use them to make these paletas. They are so good and also quite delicate, so they squish easily—perfect for our purposes.
Makes 8 to 10
4 cups fresh strawberries, preferably wild, hulled and cut into quarters
3/4 cup sugar
1/2 cup water
2 tablespoons freshly squeezed lemon juice
Combine the strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices, 20 to 30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.
Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth; alternatively, you could leave some chunks in if you like.
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
Copyright © 2011 by Fany Gerson.