Mezcal Paletas

These mouthwatering and refreshing mezcal popsicles are a perfect way to beat the heat this summer!

  • Servings 3-6
  • 15 mins. + Freeze time
  • Easy

Recipe

Ingredients

  • 1/2​ ​cup​ ​Water
  • 1/2​ ​cup Sugar
  • 1​ ​cup​ ​fresh​ ​squeezed​ ​Orange Juice
  • 1​ ​1/2​ ​​​tbsp.​ ​Granadine
  • 3​ ​tbsp. ​Mezcal​ ​Reposado
  • 1​ ​tsp. ​Kosher​ ​Salt​ ​plus​ ​another​ ​tbsp. ​for​ ​Chili​ ​Salt
  • 1/4​ ​​​tsp. ​ground​ ​dry​ ​Guajillo​ ​Chili​ ​​​plus​ ​1/4​ ​tsp. ​for​ ​Chili​ ​Salt

Directions

  1. In​ ​a​ ​sauce​ ​pan,​ ​combine​ ​the​ ​water​ ​and​ ​sugar.​ ​​​Allow​ ​to​ ​cook​ ​over​ ​medium​ ​heat​ ​until sugar​ ​has​ ​fully​ ​dissolved.​ ​​​Remove​ ​from​ ​fire​ ​and​ ​allow​ ​to​ ​cool​ ​to​ ​room​ ​temperature.
  2. Pour​ ​the​ ​syrup​ ​into​ ​a​ ​food​ ​processor​ ​or​ ​blender​ ​with​ orange juice,​ ​grenadine,​ ​mezcal,​ ​1​ ​tsp. of​ ​salt​ ​and​ ​1/4​ ​​​teaspoon​ ​ground​ ​​guajillo chili.
  3. Pour​ ​mixture​ ​in​ ​your​ ​paleta​ ​molds​ ​and​ ​allow​ ​to​ ​freeze​ ​overnight.
  4. To​ ​make​ ​chile​ ​guajillo​ ​chili​ ​salt,​ ​mix​ ​together​ ​salt​ ​and​ ​chile​ ​powder​ ​and​ ​put​ ​inside​ ​a small​ ​shaker.
  5. After​ ​you’ve​ ​removed​ ​the​ ​paleta​ ​from​ ​its​ ​mold,​ ​sprinkle​ ​extra​ ​guajillo​ ​chili​ ​salt​ ​on​ ​top.

Pro Tips

Make a kid friendly version substituting mezcal for 1/3 cup Pineapple or Lemon Juice.

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Aguachile Verde

Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.

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