Nancy Rosales of San Francisco-based Pepito’s Paletas is more than willing to share her secrets to a great fruit ice pop: the best (organic when possible) fruit, water and honey. That’s how her parents made them for her when she was growing up in Zacatecas, Mexico, and that’s how she makes them for customers, who order paletas for catered events or delivery throughout the Bay Area.
Rosales says you can vary the honey to your preference but always add a splash of lime for freshness. One more pro tip? She prefers metal molds, which freeze faster.
Honey Kiwi ice pops
Makes 4 ice pops
INGREDIENTS
6 ripe kiwis
3 ounces water
½ teaspoon agave honey or honey to taste
Splash of fresh lime juice
DIRECTIONS
Peel kiwis and place in blender. Add the water, honey and fresh lime juice.
Blend for about five seconds to yield about 12 ounces of kiwi juice. Some chunks are OK.
Pour into four 3-ounce ice pop molds. Add sticks. Freeze for 6 hours and enjoy.
— From Nancy Rosales, Pepito’s Paletas, San Francisco
