Beautiful! I also hate air conditioning, (since ours was always “broken” growing up), but agree that it was totally necessary last week. I just wish I had one of those pops.
Where did you get your pop sticks? I had the hardest time locating some last year.
whoa! and there are vanilla beans? this is very many of the best things ever all wrapped up into a heat-warding-off treat. how great! DC is weirdly 70 degrees today, but it’s only a matter of days before we all start melting.
I’ve been intrigued by this cookbook so these sound delicious. I would have never thought to pair dairy & liquor together but from my experience in making ice cream I am sure the tequila is awesome for making for a creamier texture. I also love the vanilla bean in this because I am sure it makes it a little more indulgent.
But most importantly — where did you get that mold? It looks awesome!
Gorgeous color combination, Tim. I hear you on the ‘hot days, smelly people on public transit.’ Even though it is rarely hot in San Francisco (and especially rare for it to hit 90), on days when the temps get in the 70s, the public transit becomes miserable! Have you seen the Bon Appetit spread on summer iced desserts? Yours look so much prettier!
Holy deliciousness!!!! How many delicious flavors can you pack into one paleta?!?! I have had my eyes on that book. Sounds like it might be worth getting. I spent several years in South America and miss the paletas with flavors you don’t see here – corn, avocado, tree tomato, etc. YUM!
…These sound PERFECT! Just the thing to have after a long day in the garden, when I can relax in my fav’ rocking chair on the screen porch listening to the cicadas. Maybe the tequila will help drown ’em out…lol :o)
I just discovered your blog through a friend (who sent me this link with at least a couple OMGs attached), and I’ve already printed this recipe and a half-dozen others with which to whittle away at my summer food blues.
The pictures alone are worth the sudden halt to my workday productivity. Thanks!
Hey everyone! Thanks for all of these great comments and, as always, for your enthusiasm!
A couple of things:
You could try these with reduced fat sour cream, but I would definitely stick with full fat milk. The fat keeps the pops from freezing too hard. If you use lowfat milk, you’ll likely end up with milky ice cubes.
Also, the molds are available here: http://www.amazon.com/Norpro-423-Ice-Pop-Maker/dp/B0002IBJOG/ref=sr_1_1?ie=UTF8&qid=1308177208&sr=8-1 as well as other places online. They are made by Norpro.
I have been fighting the urge to buy popsicle molds, thinking I wouldnt use them that often. But sweet heavens, I NEED these! Those flavors all look amazing together. I may try with full fat greek yogurt, get a little extra tang in there.
I’m going to eat 2 enchiladas, drink 3 margaritas and eat at least 12 popsicles tonight. Those look incredible and they have tequila in them – love a good adult dessert. Save the cupcakes for the kiddies and let the adults eat popsicles! I just bought a bottle of Campari, perhaps some campari-orangesicles are in order after the cherry-tequilla paletas.
I had toyed with getting that book a few weeks ago. Your post sealed the deal. It’s already en route, yay! I don’t know where those hot summer days have gone here in Chicago (and out by me in the western ‘burbs), but I’ll be ready for their return :-)
Ya, try 108 degrees! I live here in the armpity of CA, Fresno. We do use the ac here & we don’t feel too bad about it, environmentally speaking( perhaps financially speaking we have some regrets).. Hey, its better than lettin the stifling heat get the better of your mood & comiting homocide right? Well, maybe only us valley folk would understand. Anyway, I ended up with a boatload of cherries, just lucky I guess. Was wondrin if there was a paleta recipe involving fresh cherries & was pleasantly surprised with this one! Especially since sour cream & tequilla are up there on my “on hand ingredient list”. I’m so inspired now that I think I’ll even buy the book Paletas! Yeah! Happy pop makin!
q- the link to the molds is in the comments above.
Megan, no- I would definitely not process this in an ice cream maker. It will freeze too solid. It you don’t have molds, you can always use glasses or paper cups as makeshift molds.
Hey Lauren: Sure, give it a try. The tequila keeps the cherry sauce from freezing solid, which gives these a lovely texture- but worth trying without it. My main fear is that the flavor profile will be a little boring. Maybe think of a creative way to amp it up. (a little cinnamon?) Good luck!
Those look fantastic! Gerson is a genius, isn’t she? I saw her do a cooking demonstration with Patricia Jinich back in May, and got to sample some of her desserts, which were wonderful. I also have both of her books, very worthwhile additions to my collection.
These look amazing and perfect for summer! I loved “My Sweet Mexico” (I’m only now getting around to cooking from it, though, and I’ve owned it for six months). It looks like I’ll have to add “Paletas” to my list of books to buy!