The other day, I was invited to join friends for dinner and I brought a selection of popsicles for dessert. I was asked if I'd tried making tomato pops. I had not but decided I should try.
These are paletas de sangrita (spiced tomato-tequila pops) from Fany Gerson's Paletas. Made with fresh tomatoes, simple syrup, tequila, lime juice and Valentina hot sauce (she specifies choosing one that's not too vinegary.)
I peeled the tomatoes but didn't remove the seeds. They are very interesting to eat - sweet, tart, spicy and a little boozy!
I learned a lesson here. See how the top of these sangrita pops look more melty compared to the end with the stick. That's because I didn't have quite enough warm water when I dipped the molds so the bottoms melted while the top of the mold stayed frozen and wouldn't release. I will pay more attention to that next time.
The wife of the friend who asked about the tomato pops loves avocados so I also made paletas de aguacate (avocado pops), again from the Paletas cookbook. Avocado, sugar syrup, lime juice and a pinch of salt.
These are cool, rich and creamy with just a little tartness from the lime. I'd say these are best made with very ripe, creamy Haas avocados.
Finally my own invention: Cucumber Mojito Pops. Puréed cucumber, mint-infused simple syrup and rum. I added some little cubes of diced cucumber and finely shredded mint leaves to the molds.
The diced cucumber cubes were a good addition - kind of like tiny ice cubes in your drink. The mint looks pretty but it doesn't add any punch of flavor and they have an unpleasantly limp texture so I'll leave them out next time. And there will be a next time as I liked these a lot.