Freshly blended pineapple agua fresca and your favorite Mexican-style tamarindo candy! Sweet, tart, spicy and ice cold! Perfect paleta for the summer!
Course Antojitos, Paletas
Prep Time 35minutes
Total Time 1day35minutes
5 1/2cupsfresh pineapplediced
Juice of 1 large lime
Agave syrupto taste
Assorted soft Mexican tamarind candieschopped
Your favorite chile limon powder
12(5.5-6 ouncdisposable cups with lids
6large craft stickscut in half
In the blender combine the 4 cups fresh pineapple, 4 cups of water, juice of 1 lime and agave syrup(to taste). Blend on high until very smooth.
Taste for sweetness and adjust if needed. Let agua fresca sit until the foam on top reduces and settles. Or you can scoop it out. If using a power blender, like a vitamix, there is no real need to strain the agua fresca. Otherwise I would suggest straining through a wire strainer after the foam settles.
When ready, place your disposable cups on a tray or baking sheet. To each cup, pour in 1 tablespoon of chamoy, 1/2 teaspoon of chile limon powder, a few pieces of pineapple and a few pieces of the smaller tamarind candies.
To each cup pour in 1/8 cup of agua fresca. Stir each one gently and let sit for 5 minutes. The pour in enough agua fresca until it comes up to the halfway mark on the cup. Add in a little more chile limon seasoning and chamoy. Add a few more pieces of tamarind candy and pineapple. Repeat with agua fresca, pineapple, chile limon and chamoy.
After cutting the slits in the lids, push the sticks in the opening, cut side down. Secure onto filled cups, making sure sticks are centered and lids are tight. Freeze overnight or if you have time, 24 hours is best. When ready, remove from freezer and let stand at room temperature for a few minutes before removing from cup.
For a quicker version, you could use canned pineapple and juice. But I do suggest using fresh when possible.