Mexican Summer on a Stick - Banana Paletas

If you can imagine a paleta, you can produce it. I’ve made them with horchata, the sweet rice-milk drink spiked with cinnamon that is sold throughout Mexico and in many Mexican restaurants in the United States. I’ve made them with a combination of cucumber, watermelon and lime (more or less traditional), and from little more than canned coconut milk sweetened with sugar and spiked with a bit of rum.

For the fruit, consider pineapple (best puréed with water or a little pineapple juice), lime, melon, mango or berries. Seasonings can include citrus (lime is especially popular), spirits, cinnamon and chili.

You can even make something approaching a chocolate ice pop by starting with hot cocoa, made with more water than milk, then freezing it.”*

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