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: 

 

Step 1:  Combine Lemonade and Prickly Pear Simple Syrup in pitcher and stir.

 

Step 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. 

 

Step 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. 

 

Step 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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