Mexican cuisine · Desserts & Sweets

Paletas de Tamarindo

Ice pops made from tamarind paste with lime, chili powder and a pinch of salt along the rim.

Ingredients · for 6 servings

• 4 tbsp tamarind paste
• 600 ml water
• 180 g sugar
• 2 limes
• 1 tsp chili powder
• 1/2 tsp salt
• 1 pinch cinnamon

Instructions

1. Warm the tamarind paste with 200 ml of the water in a small pot over medium heat for 5 min., mashing it with a spoon until it dissolves completely.
2. Pass the mixture through a fine sieve to remove fibers and seed remnants, and return it to the pot.
3. Stir in the sugar, salt and the pinch of cinnamon and simmer, uncovered, for 3 min. until the sugar has dissolved, then remove from the heat.
4. Add the remaining water and the juice of one lime, taste and let the mixture cool to room temperature – it tastes noticeably less sweet once cold, so season generously.
5. Pour the liquid into six ice pop molds, stir in 1/4 tsp chili powder into each, insert the sticks and freeze for at least 5 hours until solid.
6. Briefly dip the molds in warm water, release the paletas and serve sprinkled with lime wedges and the remaining chili powder.