Frozen Desserts: Part 7

I used to live in Santa Ana, which is a city with a very large Latino population. In almost every neighborhood you would see paleteros pushing carts full of paletas to sell in the afternoons. I'd often hear them ringing their bells as they passed by my office or house, and if it was a hot day I'd go out with a dollar and come back in with a coco or sandía flavored one. It was always the perfect snack to get through a hot afternoon. 

Where I live now there is still a significant Latino population, but there is no paletero that comes down my street. So, I make my own. Luckily they are quick and easy. I've been enjoying these a lot in the past few weeks with the super hot weather we've been having. Make them now and enjoy these final days of summer.

Watermelon, Mint and Lime Paletas

1/2 cup granulated sugar
1/2 cup water
1/4 cup loosely packed mint leaves
3 heaping cups cubed watermelon (seeds are okay)
2 tablespoons freshly squeezed lime juice

Combine sugar, water and mint leaves in small saucepan. Place over medium heat and stir until sugar dissolves. This will only take a few minutes. Remove from heat and allow to cool completely.

Strain the mint syrup into blender. Discard mint leaves. Add watermelon and lime juice. Blend until smooth. Pour through a strainer into a pitcher or large liquid measuring cup. Pour mixture into ice pop molds and freeze until solid, at least 4 hours.

Makes 6-8 depending on the size of your molds. 

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