EyeSwoon

  • Summer Paletas

    Along with the Summer Solstice, the humidity has fallen upon – and nothing cools you down like a refreshing sweet treat direct from the freezer. Evan Kalman of It’s Just Chicken whipped up two delicious summer pops that are reminiscent of a morning juice and guaranteed to quench your thirst as the temperatures rise.

    Quench your thirst

    Golden Beets mingled with turmeric and ginger offer a super healthy and oh-so-swoony bite and Cucumber punctuated with mouth puckering lime and vibrant kiwi take center stage as the perfect summer paleta. As a rule of thumb in choosing his ingredients, Evan went with the philosophy that if it’s the same color it probably tastes good together!  Indeed these flavors aim to please!

    Refreshingly healthy
    Like a morning juice!

Cucumber-Lime & Gold Paletas

Evan Kalman

  • Ingredients

    • For the Cucumber-Lime Paletas with Kiwi and Mint:
      Yields 8 (2.5 oz) ice pops

      12 oz (1.5 cups) cucumber juice from about 2 medium English cucumbers – peeled
      6 oz – 8 oz (3/4 to 1 cup) mint simple syrup – depending on how sweet
      you like it
      4 oz (1/2 cup) fresh lime juice
      20 g (1 cup, packed) mint leaves (from about 1 bunch)
      2 or 3 kiwis – peeled and thinly sliced

      For the Gold Paletas:
      Yields 8 (2.5 oz) ice pops

      12 oz (1.5 cups) fuji apple juice – from about 3 apples, cut in half and cored
      8 oz (1 cup) golden beet juice – from about 4 beets, peeled and trimmed
      1.5 oz (3 tablespoons ) turmeric juice – from about 3-5 pieces of
      turmeric root washed and peeled
      1.5 oz (3 tablespoons) ginger juice – from about a 5” piece of ginger
      root washed and peeled
      2 oz (4 tablespoons) simple syrup (or more to taste)

  • The Prep

    • For the Cucumber-Lime Paletas with Kiwi and Mint:
      Make the simple syrup. In a medium saucepan, heat 1 cup of sugar and 1
      cup of water over medium-high heat, stirring until dissolved. Turn off
      the heat, add the mint, cover, and steep 30 minutes to 1 hour. Strain
      to discard the mint. Refrigerate up to 2 months.

      Make the juice. In a juicer, juice the cucumber, measure out 12 oz
      (1.5 cups), and set aside. Alternatively, coarsely chop the cucumbers
      and purée in a food processor until smooth. Strain through a fine-mesh
      sieve, measure out 12 oz (1.5 cups), and set aside.

      In a large pitcher, combine the cucumber juice, the lime juice, and
      the desired amount of simple syrup. I prefer to use 6 oz (3/4 cup) of
      simple syrup, which makes a sweet but not too sweet ice-pop. Add a
      full 8 oz (1 cup) of simple syrup for something a little sweeter.

      Freeze the ice-pops. Divide liquid among the ice-pop molds filling
      half way. Insert a kiwi slice in each mold and freeze until partially
      solid and slushy in consistency, about 1 hour. Fill the molds the
      remainder of the way and insert another kiwi slice and stick into each.
      Freeze until solid, about 4 hours more.

      For the Gold Paletas:

      Make the simple syrup. In a medium saucepan, heat 1 of cup sugar and 1
      of cup water over medium-high heat, stirring until dissolved.
      Refrigerate up to 2 months.

      Prepare the juice. Using a juicer, separately juice the apples, beets,
      turmeric, and ginger and measure out the correct amount of each before
      adding the liquid to a large pitcher. Stir in the desired amount of
      simple syrup. I prefer to use 2 oz of sugar, which makes these
      ice-pops taste more like a cold-pressed juice. Add a bit more for
      something a little sweeter. An extra tablespoon of mango juice in each
      ice-pop mold would be a nice alternative.

      Freeze the ice-pops. Divide liquid among the ice-pop molds filling
      almost to the top and insert a stick into each. Transfer to the
      freezer and freeze until solid, about 5 hours. To prevent the ice-pops
      from separating, carefully stir up the liquid periodically using the
      stick in the first 1 hour. Once the ice-pops begin to set you can stop
      stirring.

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