How To Make Delicious Fruit-Filled Paletas At Home

by BUST Magazine

Our favorite way to beat the heat is with a steady stream of popsicles, which means having a freezer full of them throughout the summer. So we tapped La Newyorkina’s Fany Gerson (, the queen of sweet Mexican treats, for her favorite DIY paletas—ice pops that let simple ingredients and fruity flavors shine. Put watermelon on cool-down duty, or get the party started with her boozy orange version below. All you need are all-in-one molds, shot glasses, or disposable cups; and some Popsicle sticks.


Paletas de Sandía, Watermelon Ice Pops

Makes 8 to 10


  • 3 cups diced watermelon (about ½ pound, rind removed)
  • 2 Tbsp. freshly squeezed lime juice
  • ¾ cup sugar
  • Pinch salt
  • 2 Tbsp. chopped mint or basil (optional)

Put all ingredients (except herbs) in a blender and mix until well blended. If using mint or basil, add to mixture and pulse.

Paletas de Donaji, Mezcal-Orange Ice Pops

Makes 8 to 10


  • ¾ cup water
  • ¾ cup sugar
  • 1¼ cups freshly squeezed orange juice (about 5 oranges)
  • 2 Tbsp. freshly squeezed lime juice
  • ?? cup mezcal
  • 1 Tbsp. kosher salt
  • ¼ tsp. ground chile (piquin or arbol)

Combine water and sugar in a small saucepan. Stir over medium-high heat until mixture comes to a boil and the sugar has dissolved. Cool to room temperature. Stir in orange juice, lime juice, and mezcal. Mix salt and chile powder; sprinkle over frozen paletas or dip the tips into the mixture.

To Assemble Ice Pops
If using conventional molds, divide the mixture among the molds, leaving ½ an inch at the top (the frozen mixture will expand). Snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

Mezcal-Orange Ice Pops reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.


Food Stylists: Marju Randmer-Nellis and Leah Moldowan
Photographed by Vanessa Rees

This article originally appeared in the June/July 2016 print edition of BUST Magazine. Subscribe today

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