Prickly Pear Lemonade Paletas with Chili Mango Chamoy

by James Vives

Prep Time: 10 minutes
Freeze Time: Preferably overnight
Yield: 12 servings

Ingredients:

  • 12-piece Silicone BPA-free Popsicle Molds (available on Amazon)
  • 4 Cups of Lemonade
  • 3 Tbsp. Brushfire Farms Prickly Pear Simple Syrup
  • 2 Tbsp. I Love Chamoy Chili Mango flavor

Process:

  1. Combine Lemonade and Prickly Pear Simple Syrup in pitcher and stir.
  2. Drizzle Chili Mango Chamoy into empty popsicle molds. Try to get some of it on the sides and not just on the bottom of the molds.
  3. Pour Prickly Pear Lemonade into molds and fill almost to the top. Place lid cover on top of molds, slide wooden sticks through the slots and leave them sticking 1 inch out.
  4. Freeze for a minimum of 6 hours, preferably overnight. Remove top cover from molds. Gently push the popsicles out from the bottom of the molds and enjoy!
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