Paletas de Chabacano y Manzanilla
I can’t remember where I first tasted apricots and chamomile together, only that it was in a tart. I loved the combination so much that I decided to make a paleta inspired by it. The natural sweetness of the apricots is enhanced by cooking, and their slight acidity complements the subtle, fragrant flavor of the chamomile. Perhaps it’s a combination that is meant to be, since they’re in season at farmers’ markets at the same time.
Recipe information
Yield
makes 8 to 10
Ingredients
Preparation
Step 1
Combine the water and sugar in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Stir in the chamomile, lower the heat, and simmer for 10 minutes.
Step 2
Strain through a fine-mesh sieve, pressing with the back of a wooden spoon to extract as much liquid as possible, then return the syrup to the pot. Stir in the apricots and cook over medium heat, stirring occasionally, until the apricots soften, 5 to 10 minutes. Let cool until lukewarm. Stir in the lemon juice.
Step 3
Pour the mixture into a blender or food processor and blend until it’s smooth (it’s fine to leave it chunky, if you prefer). Refrigerate until completely chilled.
Step 4
If using conventional molds, divide the mixture among the 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 (1 1/2 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.
