Paletas de Jamaica con Frambuesa
A few weeks ago, I interviewed Fany Gerson for The Latin Kitchen about La Newyorkina on New York’s High Line which has become my favorite stand at one of my favorite city spots over two seasons. I love the way the park cuts into the sky line, but I hadn’t appreciated what the expanding line-up of food stands brings to the space until Fany described seeing her incandescent pops walking along the railway paths.
Not content to write about it, I decided to make the Hibiscus Raspberry Ice Pops from her book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. One of the things that I love about this recipe is that it includes directions on how to make a straight batch of agua de jamaica/hibiscus cooler as well. I’ve kept a few batches of the cooler on hand to get through the worst of the summer, adding soda water or twist of lime. Last week, I put it all on ice along with the raspberries I picked up at the market. As promised, the hibiscus leaves leant a fantastic Oz-like hue to the paletas, but I can’t say I didn’t miss the view. Click here for the full story and recipe.