Inspired by the fresh fruits used in traditional Mexican paletas, these ice pops with an unexpected twist are full of antioxidant-rich red raspberries. Not so spicy that kids can’t try them, the fruity heat of habaneros lends an unexpected, intense, and exciting flavour with a warm lingering finish.
Alterations
Reduce the heat if you like, or add another pepper if you’re brave, but leave the honey where it is. A certain amount of sugar is required to prevent your ice pop from being a block of ice and helps give it that nice “biteable” texture.
Spicy Raspberry Habanero Ice Pops
Ingredients
- 2 habanero peppers
- 6 Tbsp (90 mL) apple cider vinegar
- 3 Tbsp (45 mL) honey
- 1 lb (450 g) raspberries, rinsed and dried
Nutrition
Per serving:
- calories60
- protein1 g
- total fat0 g
- sat. fat0 g
- total carbohydrates14 g
- sugars10 g
- fibre4 g
- sodium2 mg
Directions
01
Using gloves to protect your hands; wash and remove stems and seeds from habanero peppers. Cut each pepper in two, so you have 4 pieces. While still wearing gloves, tip habaneros into large saucepan. Wash knife and cutting board, remove gloves, and wash your hands thoroughly.
02
To saucepan, add vinegar, honey, and raspberries. Heat on medium-high for 10 minutes to allow flavours to infuse and juices from raspberries to release. With tongs, pick out the 4 habanero pieces and discard.
03
Allow mixture to cool slightly and pour into food processor or high-speed blender; process until smooth. Pour into moulds and freeze for a minimum of 6 hours.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
