Recipe courtesy of Churro Borough
Episode: L.A. Sweets
Watermelon Lemongrass Paleta
Total:
9 hr 5 min
(includes cooling and freezing times)
Active:
25 min
Yield:
8 to 10 paletas
Level:
Easy
Total:
9 hr 5 min
(includes cooling and freezing times)
Active:
25 min
Yield:
8 to 10 paletas
Level:
Easy
Total:
9 hr 5 min
(includes cooling and freezing times)
Active:
25 min
Yield:
8 to 10 paletas
Level:
Easy

Ingredients

Lemongrass Simple Syrup:
  • 1 1/4 cups granulated sugar
  • 1 1/8 cups water 
  • 3 lemongrass stalks, cleaned, trimmed, crushed and rough chopped 
  • 1 Kaffir lime leaf 
  • 1 teaspoon lemon juice 
Paletas:
  • 2 1/4 cups watermelon juice
  • 1 teaspoon lime juice 

Directions

Special equipment: 8 to 10 ice pop molds

For the lemongrass simple syrup: Combine the sugar, water, lemongrass and kaffir lime leaf in a medium saucepan and place over medium heat.

Once sugar has dissolved, add the lemon juice. Remove from the heat and let infuse for 10 minutes. Strain and chill over an ice bath; refrigerate until needed. Makes about 1 1/2 cups simple syrup.

For the paletas: Combine the watermelon juice and lime juice in a bowl. Using a whisk, mix well until the juices are fully incorporated. Slowly add 1/2 to 1 cup of the simple syrup into the watermelon juice mix according to your taste. (Reserve the remaining syrup for another use.) Whisk the simple syrup well until fully incorporated. Pour into ice pop molds of your choice and allow to freeze overnight.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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