“I roll on all blocks like I’m sellin paletas
And rock the bells
Home of the drive-by where they pop the shells
I eat at Charro’s and La Barca, not Taco Bell” -People Under the Stairs
One of the few redeeming qualities about living in a place where the weather feels like the middle of summer most of the year is that our paleta (popsicle) season lasts about three times longer than anywhere else. While most people are cozying up in their long sleeved shirts sipping pumpkin lattes and eating pumpkin bread (I’m actually really jealous), we’re over here still shopping for berries in bulk and freezing them with yogurt to make delicious treats.
I hope it isn’t too late for you to enjoy some popsicles. You can substitute any kind of berry, if you don’t care for blackberries.
Blackberry & Yogurt Paletas
from Paletas by Fany Gerson
1/2 cup water
1/2 cup sugar
1 1/2 cups plain, unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries
Rinse the lemon, then peel it. (This recipe only uses the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, the refrigerate until chilled.
Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine. Pour a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
Cut the blackberries in half if they are too big to fit in the mold. Divide the berries among 8-10 molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds. Add the popsicle sticks and freeze until set, about 3 to 4 hours.