Notes about Recipes in this book

• Watermelon ice pops (Paletas de sandía)

  • sarahcooks on August 02, 2011

    I really like these. I really like watermelon, so no surprise there. I didn't have lime juice on hand, so I skipped it. They're sweet, but not overwhelmingly so. And I prefer the texture of these to the strawberry ones as they have less fruit solids in them. The solids do float to the top, but it's not very noticeable.

  • cespitler on November 03, 2012

    These taste like summer! They come together quickly and aren't overly sweet.

  • Rutabaga on September 07, 2015

    My husband and son really enjoyed these, although I tend to prefer the fruit and yogurt pops I've made. Mine were very sweet, probably because the watermelon I used was overly ripe. Next time I would reduce the sugar when using such a ripe melon. I left in the seeds, which were well-pureed in the Vitamix, but think a better option would probably be to puree less and instead strain out any seed pieces, as this might lead to a slightly finer texture. Some of the pops were icy in texture, and I'm not sure whey this seemed to vary. '

• Hibiscus-raspberry ice pops (Paletas de jamaica con frambuesa)

  • L.Nightshade on August 06, 2011

    I threw in a few blueberries along with the raspberries called for in this recipe. I also use less sugar than called for. There is sugar already in the recipe for the agua de jamaica, and sugar added to the berries, then sugar added to the entire mix. Makes my teeth hurt to think about it! I probably added less than half the sugar called for at each step, and they were still plenty sweet.

• Spiced tomato-tequila ice pops (Paletas de sangrita)

  • cespitler on November 03, 2012

    A fun, adult-oriented ice pop. I made these to use up the end of a jar of yellow tomatoes that I canned last season and the color turned out beautiful! The hot sauce was a little too much for me so I'll 1/2 the amount next time. I had a little trouble getting the pops to freeze solid enough to hold a nice shape when I pulled them out of the molds. I attribute this to the alcohol so I might decrease the tequila just a bit next time, too. The flavor of the tequila wasn't too much, but the texture for freezing was off.

• Yogurt ice pops with berries (Paletas de yogurt con moras)

  • cespitler on November 03, 2012

    Yum! These paletas are delicious. The recipe was easy and things came together as written. I love the tartness of the greek yogurt and I especially love that the flavor of the honey shines through. I just started keeping bees so I'll look forward to the fall when I can feature honey from my own hive! I substituted red currants for the berries, which I liked. My molds are a bit smaller, which made it hard to marble, so I might stick with layering. I put the extra in little tea cups, and I'm sure no one will mind.

  • Melanie on March 07, 2015

    Delicious. We were lucky enough to have fresh blackberries from the garden for these. Loved the berries mixed with honey and tart yoghurt. I mashed some of the berries up to create a more mottled texture.

• Roasted banana ice pops (Paletas de plátano rostizado)

  • sarahcooks on August 02, 2011

    These are my favorite from the book so far. My husband and I both love them. I love how creamy they are, and the banana flavor is present but not overwhelming, and the cinnamon is nice and strong.

• Lime pie ice pops (Paletas de pay de limón)

  • Aquila on July 14, 2011

    I skipped the part where you roll the pop in cookie crumbs. They tasted just like a lime pie.

  • Jane on July 26, 2011

    I didn't allow enough time for these to get really frozen solid so they were impossible to get out of the molds. They were in the freezer for 6 hours but I think overnight may be better. So I chopped them up into cubes and rolled them in the graham cracker crumbs. They tasted really good and no-one seemed to mind that they weren't on sticks.

• Mexican chocolate ice pops (Paletas de chocolate)

  • twoyolks on December 06, 2016

    There's not enough chocolate here to make these chocolatey. These taste about as good as a mediocre fudgesicle.

• St. Petersburg Times

  ...is a colorful introduction to the world of ice-cold Mexican refreshments.

  Full review

• Seattle Weekly

  Gerson continually reminds readers to get creative, use the freshest ingredients possible...

  Full review

• thekitchen.com

  I dare you to read five pages without either getting pulled into a description of a fruity, creamy, flavor-filled paleta or, alternatively, just wanting to lick the page. I certainly couldn't.

  Full review