Inspired by the fresh fruits used in traditional Mexican paletas, these ice pops with an unexpected twist are full of antioxidant-rich red raspberries. Not so spicy that kids can’t try them, the fruity heat of habaneros lends an unexpected, intense, and exciting flavor with a warm lingering finish.
Alterations
Reduce the heat if you like, or add another pepper if you’re brave, but leave the honey where it is. A certain amount of sugar is required to prevent your ice pop from being a block of ice and helps give it that nice “biteable” texture.
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Spicy Raspberry Habanero Ice Pops
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Instructions
- Using gloves to protect your hands; wash and remove stems and seeds from habanero peppers. Cut each pepper in two, so you have 4 pieces. While still wearing gloves, tip habaneros into large saucepan. Wash knife and cutting board, remove gloves, and wash your hands thoroughly.
- To saucepan, add vinegar, honey, and raspberries. Heat on medium-high for 10 minutes to allow flavors to infuse and juices from raspberries to release. With tongs, pick out the 4 habanero pieces and discard.
- Allow mixture to cool slightly and pour into food processor or high-speed blender; process until smooth. Pour into molds and freeze for a minimum of 6 hours.
Recipe Notes
Per serving: 60 calories; 1 g protein; 0 g total fat (0 g sat. fat); 14 g total carbohydrates (10 g sugars, 4 g fiber); 2 mg sodium
