Sweet and spicy is one of my very favorite flavor combinations. In this sinus-clearing, breath-easy popsicle, the energizing powers of ginger and lime combine with sweet, tropical pineapple, spicy, floral serrano peppers and raw Mexican piloncillo. The result is a lovely layer of flavors that tastes great and really gets you going.
Yield: 28 ounces; 7 (4-ounce) popsicles or 28 (1-ounce) ice cube pops
Cook time: 15 minutes, plus time to freeze
1 cup water
1 cup fresh ginger, chopped (1 small bulb)
2 serranos, sliced with seeds
1 cone piloncillo (raw Mexican sugar), shaved (about 1 1/4 cups)
Juice of 6 limes (about 1 cup)
1 small pineapple, chopped (about 6 cups)
Combine water, ginger and serranos in a saucepan and bring to a boil. Reduce to a simmer and stir in piloncillo until melted. Allow to cook down until reduced by half, about 20 minutes. Strain, reserving syrup.
Combine lime juice, pineapple and ginger serrano syrup in a blender and puree until smooth. Pour into molds and allow to freeze for 4 hours or more.
Run frozen molds under hot water for a few seconds to loosen before eating.
If making ice cube pops, allow to freeze for an hour or two before inserting sticks or skewer pieces, so that they’ll stay upright.
For prettier popsicles, set aside chunks of fruit and lime zest and drop into the molds at random intervals.
Originally published for PK4 Media.