Shared by Fany Gerson
Shared by Fany Gerson
Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)
Yield: 8 - 10 servingsTime: 30 minutes, plus chilling and resting
Paletas de Jamaica Con Frambuesa (Hibiscus-Raspberry Ice Pops)
Yield: 8 - 10 servingsTime: 30 minutes, plus chilling and restingFamily Journey
Annapol, UkraineMexico City
New York City
In the 1920s, Fany Gerson's family planned to move from Ukraine to the U.S., but they were delayed when her grandmother Ana, who was still little, got sick. By the time they could travel, the U.S. had started severely limiting immigration, so they made their way to Mexico.
Like many Mexican Jewish families, they embraced the flavors and foods of their new home. Alongside traditional gefilte fish, they served "red gefilte" made with a tomato chili sauce and matzah ball soup with lime. They also enjoyed everyday Mexican foods like the paletas Fany's dad would get as a treat for her and her sister.
As a young chef in New York City, Fany was eager to share the sweetness of Mexico through her work. With a nod of approval from her dad, she planned to launch an ice cream business, but she started by making paletas, since they were more affordable to produce.
The business, La Newyorkina took off and stuck. While Fany could easily pick some up paletas for home, she likes to make them from time to time with her son in their own kitchen.
Cooking note: This version is made with hibiscus, which Fany calls a "quintessentially Mexican" flavor. The addition of raspberries was an idea she borrowed from a friend. Dried hibiscus flowers are available online, at Mexican supermarkets, and some health food stores.
Read more about Fany's family in "Fany Gerson’s Family Dessert Recipe Has Traveled 9,000 Miles" and try her recipes for strawberry galette, matzo ball soup a la Mexicana, apple and asian pear charoset and boca negra (flourless chocolate cake with sweet tomatillo sauce).
Ingredients
Agua de Jamaica
- 1 cup dried hibiscus flowers
- 4 cups water
- ⅓ cup sugar, or more if needed
Paletas
- 2 cups agua de jamaica (see above)
- ⅔ cup sugar, divided
- 4 cups raspberries, fresh or frozen
Preparation
Step 1
Make the aqua de jamaica: Rinse the flowers in cold water and drain thoroughly. Put them in a saucepan, cover with the water, and let steep for at least 4 hours or overnight.
Step 2
Bring the mixture to a boil over medium heat, then lower the heat and simmer for 10 minutes. Stir in the sugar and continue to cook, stirring, until the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Add water to bring the volume up to 4 cups If the flavor is too intense, add more water as needed. You can also add a little more sugar if you like. Refrigerate until completely chilled.
Step 3
Make the paletas: Combine the agua de jamaica and ⅓ cup of the sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves. Let cool slightly, then refrigerate until chilled.
Step 4
Mix the raspberries with the remaining ⅓ cup sugar and let macerate until the berries release some of their juices, about 30 minutes.
Step 5
Divide the raspberries and their juices evenly among the molds, then pour in the agua de jamaica mixture, dividing it evenly among the molds. If using conventional molds, 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 (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
