Strawberry Basil Paletas

It’s the long Fourth of July weekend. So let’s do something fun. Like make paletas. Paletas are like Mexican popsicles. Only better. Because they’re usually made with fresh fruit, a little sugar, and either water or milk. If you get a cherry paleta in Mexico, it’s actually made with cherries—not cherry flavoring.

I’ve written before about my favorite paleta stand in Sayulita, north of Puerto Vallarta. They make all kinds of paletas, from tamarindo to pistachio, which is my favorite. If you want to know how good a paletero is, get their pistachio paleta. If they make them.

The other cool thing about paletas is that often times they come in unique flavors. Like avocado and chili or cucumber and tequila.

This year for the Fourth I’m making two kinds of paletas: lime pie and strawberry basil. And they’re so simple to make! I use a Norpro Ice Pop Maker that I got from Amazon for less that $20 and get most of my recipes from Fany Gerson’s Paletas recipe book ($14). But you can also make up your own recipes, it’s that easy. Here’s how to make Strawberry Basil Paletas:

2 pounds fresh strawberries

3/4 cup of raw sugar

10 large fresh basil leaves

1 teaspoon of balsamic vinegar

Juice of 1/2 large lime

Hull and wash the strawberries and place in blender. Add all the remaining ingredients and puree until smooth. Pour into molds, add sticks, and freeze until solid, 4-6 hours. Makes 10-12 paletas.