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Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas [A Cookbook]
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers. Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.
128 pages, Kindle Edition
First published January 1, 2011
142 people are currently reading
485 people want to read
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Displaying 1 - 30 of 62 reviews
October 7, 2019
This is a great little cookbook on Mexican ice pops (paletas), shaved ice (raspados) and aquas frescas (cool drinks). There are some pictures, but not for all. The majority of the recipes are for paletas. The author is a pastry chefs who has begun to sell these and some other Mexican treats at her own food place in New York (La Newyorkina).
Some recipes are quite tradiitonal, some are new. Many different types of flavors, some quite surprising. Fruits, berries, vegetables, flowers, spices, alcohol (mezcal, tequila, rum, brandy, beer), dairy, nuts, cookies, chocolate, eggs, rice, chia seeds... Each recipe comes with a short intro, and some have alternatives suggested. The introduction is also good to read for background information, stuff about paleterias, basics for each three treat types. Some recipes are easily vegan.
I think perhaps aguas frescas drinks might be the easiest of these dessert types to do immediately, the others requires some more effort. But pretty much most of them appealed to me, and if I came across a place that sold these, I would now be more likely to try; these recipes make each three types of cool hot weather desserts and drinks more and more appealing - so tasty to even read about!
Some recipes are quite tradiitonal, some are new. Many different types of flavors, some quite surprising. Fruits, berries, vegetables, flowers, spices, alcohol (mezcal, tequila, rum, brandy, beer), dairy, nuts, cookies, chocolate, eggs, rice, chia seeds... Each recipe comes with a short intro, and some have alternatives suggested. The introduction is also good to read for background information, stuff about paleterias, basics for each three treat types. Some recipes are easily vegan.
I think perhaps aguas frescas drinks might be the easiest of these dessert types to do immediately, the others requires some more effort. But pretty much most of them appealed to me, and if I came across a place that sold these, I would now be more likely to try; these recipes make each three types of cool hot weather desserts and drinks more and more appealing - so tasty to even read about!
July 9, 2011
I have now an alarming number of friends who run. ON PURPOSE, with no one threatening chasing them, like as a hobby or something. I wish I was that girl, if for no other reason than my ass would probably look better in jeans. But instead I'm the girl with the new hobby of making these popsicles! This book is so pretty and the results, especially with fresh fruit, oh my god, so good. My ass remains untoned, but oh well.
May 25, 2023
A few years ago, my husband, my youngest son (an older teen), and I took a two-week road trip around the state of Yucatán in Mexico. That vacation remains a favorite for all of us. What an amazing experience! Along the way, I became obsessed with their natural fruit popsicles, called paletas. Trust me, they are obsession-worthy. So when I saw this book, I had to read it!
Along with amazing-sounding recipes and beautiful photos, the book contains a history of paletas and many personal anecdotes about the different flavors. The book was as much of a treat as the paletas!
Along with amazing-sounding recipes and beautiful photos, the book contains a history of paletas and many personal anecdotes about the different flavors. The book was as much of a treat as the paletas!
June 30, 2011
Have you ever found a recipe so delicious that you licked the spatula, and once finished were even tempted to lick the blade of your food processor? That's my experience with Fany Gerson's Paletas.
I swooned when I first saw the cover. Sweet, icy, Mexican desserts? I'm sold! Aesthetically, the book is beautiful, but it's the quality of the book's recipes that really makes it stand out!
I first made Paletas de Aguacate (avocado ice pops) and found the blended result so delectable that I spent about five minutes scraping every drop from the bowl. I followed the recipe and found it incredibly easy to prepare. They take about five hours to freeze and the recipe makes six paletas when using standard size popsicle molds. Be very careful not to taste too much of the mixture, as too much tasting can result in too little mix for your molds! They taste amazing and are a wonderful mix of sweet and salty, while simultaneously being healthy. The other recipes are just as great.
Fany's explanations of each recipe are wonderfully detailed. I appreciate that she references her other recipes and suggests ways that you can really make each recipe your own. Her advice is constant, and I especially found useful her tip on how to give a yogurt-berry paleta a marbled texture.
If you don't have popsicle molds, I would highly recommend that you buy a set when you buy this book (or better yet, before!), because the recipes are irresistible and you will want to make them as soon as possible!
I swooned when I first saw the cover. Sweet, icy, Mexican desserts? I'm sold! Aesthetically, the book is beautiful, but it's the quality of the book's recipes that really makes it stand out!
I first made Paletas de Aguacate (avocado ice pops) and found the blended result so delectable that I spent about five minutes scraping every drop from the bowl. I followed the recipe and found it incredibly easy to prepare. They take about five hours to freeze and the recipe makes six paletas when using standard size popsicle molds. Be very careful not to taste too much of the mixture, as too much tasting can result in too little mix for your molds! They taste amazing and are a wonderful mix of sweet and salty, while simultaneously being healthy. The other recipes are just as great.
Fany's explanations of each recipe are wonderfully detailed. I appreciate that she references her other recipes and suggests ways that you can really make each recipe your own. Her advice is constant, and I especially found useful her tip on how to give a yogurt-berry paleta a marbled texture.
If you don't have popsicle molds, I would highly recommend that you buy a set when you buy this book (or better yet, before!), because the recipes are irresistible and you will want to make them as soon as possible!
August 1, 2011
I've preped three different pops using platic popsicle molds from whole-foods and was pleased with the outcome and originality. Though a bit more high-maintenence, the Spicy Pineapple Paletas were a crowd-pleaser. The Avocado pop was a hit on the beach though I don't think I used enough simple syrup in the recipe - and these melted a little more easily than the others. Last night I prepared the Caramel Paletas and while I've not reached in the freezer yet to try them the mix tasted wonderful and I'm sure they'll be great. The recipes tend to have more than I can hold in the six molds I have so I resort to filling a couple cups too. I'll get to the Aguas Frescas soon I hope.
July 12, 2011
These look delicious.
And easy.
And the book is pretty.
MMMMMMmmmmmmMMM.
And easy.
And the book is pretty.
MMMMMMmmmmmmMMM.
October 30, 2012
Chia Limeade on regular rotation in my house!
August 24, 2016
I only made the quick coconut ones, but they were easy and super yummy. I'm going to make them again without the toasted coconut to make them even easier!
September 27, 2021
Paletas - 5
Overall, I would recommend this cookbook.
Scale of 1-5, 5 being best.
Design: 5
[4.5] Is the book bound nicely? Can I leave it open on the counter to read while cooking?
[5] Does the cover of the book inspire me?
[5] Are there pictures for most recipes?
[4] Are there diagrams for trickier techniques?
[5] Is the organization/flow of recipes logical?
Content: 5
[5] Do the recipes taste good?
[5] Are the recipes easy?
[5] Are the recipes enjoyably challenging?
[5] Are the ingredients easy [for me] to source?
[5] Is the mix of memoir/narrative appropriate?
Miscellaneous: 4
[Y] Did I learn something new?
[Y] Did I add anything to my “Best recipes” album?
[Y] Did I add any recipes to my “Recipes” album?
[Y] Is there anything I didn’t make that I’m very excited about?
[N] Did any recipes fail?
Design:
The book requires a bit of abuse to get it to lay flat because it's a bit narrower, but nothing an empty container of tamarind pods can't handle. The cover is beautiful, a nice array of colors and enticing/mysterious flavors. Almost every recipe has a picture, I'm impressed. There is a diagram for nicely layering popsicles, but most recipes don't really need one. The roasted banana recipe has a picture of the post-roast banana, which I think is a great decision rather than the final product, because cooking a banana in its peel in the oven is probably new to many of us. The flow is very logical: popsicles -> shaved ice -> aguas frescas.
Content:
Everything I've made from this book has tasted great. The recipes within are relatively easy, but they require enough work to set it aside from just assembling - I like that. Sometimes you need to simmer an element for 45 minutes, then strain - that's what I mean by challenging, it's not just measuring and pouring 3 ingredients. I'm able to find everything except for sal de gusano, which makes this an extremely accessible book. There's a bit of narrative in the beginning, and just enough at the header of each recipe to give some background, a tip, etc. By far, the majority of the book is recipes.
Miscellaneous:
I definitely learned a lot about popsicle making and the history of many of the flavors within this book. While I didn't add a specific recipe to my recipes albums, the entire book is now enshrined on my bookshelf as the go-to cookbook for frozen treats. I'm excited to continue working my way through the remaining recipes. Favorites so far: lime pie and mezcal-orange. I've also made roasted banana, quick coconut, spicy pineapple, avocado, pecan, and the tamarind agua fresca.
Overall, I would recommend this cookbook.
Scale of 1-5, 5 being best.
Design: 5
[4.5] Is the book bound nicely? Can I leave it open on the counter to read while cooking?
[5] Does the cover of the book inspire me?
[5] Are there pictures for most recipes?
[4] Are there diagrams for trickier techniques?
[5] Is the organization/flow of recipes logical?
Content: 5
[5] Do the recipes taste good?
[5] Are the recipes easy?
[5] Are the recipes enjoyably challenging?
[5] Are the ingredients easy [for me] to source?
[5] Is the mix of memoir/narrative appropriate?
Miscellaneous: 4
[Y] Did I learn something new?
[Y] Did I add anything to my “Best recipes” album?
[Y] Did I add any recipes to my “Recipes” album?
[Y] Is there anything I didn’t make that I’m very excited about?
[N] Did any recipes fail?
Design:
The book requires a bit of abuse to get it to lay flat because it's a bit narrower, but nothing an empty container of tamarind pods can't handle. The cover is beautiful, a nice array of colors and enticing/mysterious flavors. Almost every recipe has a picture, I'm impressed. There is a diagram for nicely layering popsicles, but most recipes don't really need one. The roasted banana recipe has a picture of the post-roast banana, which I think is a great decision rather than the final product, because cooking a banana in its peel in the oven is probably new to many of us. The flow is very logical: popsicles -> shaved ice -> aguas frescas.
Content:
Everything I've made from this book has tasted great. The recipes within are relatively easy, but they require enough work to set it aside from just assembling - I like that. Sometimes you need to simmer an element for 45 minutes, then strain - that's what I mean by challenging, it's not just measuring and pouring 3 ingredients. I'm able to find everything except for sal de gusano, which makes this an extremely accessible book. There's a bit of narrative in the beginning, and just enough at the header of each recipe to give some background, a tip, etc. By far, the majority of the book is recipes.
Miscellaneous:
I definitely learned a lot about popsicle making and the history of many of the flavors within this book. While I didn't add a specific recipe to my recipes albums, the entire book is now enshrined on my bookshelf as the go-to cookbook for frozen treats. I'm excited to continue working my way through the remaining recipes. Favorites so far: lime pie and mezcal-orange. I've also made roasted banana, quick coconut, spicy pineapple, avocado, pecan, and the tamarind agua fresca.
May 10, 2018
Fany Gerson, I am a big fan of yours! The colors, the photos, the recipes. This book is like a mini-vacation or spa!
I have both this and its successor, Mexican Ice Cream. If you can only get one, I recommend this one as I think it has a wider variety of popular recipes. Pineapple popsicles with serrano chiles and lime juice? Strawberry-horchata shave ice? Mmmmm...my favorite is the hibiscus cooler recipe, which is a summer drink. Hibiscus is SO good for you, helping to lower blood pressure, cool you down (temperature), and is drunk (?) as a hot or cold tea not only in Mexico, but in the Middle East (where it's also effin' hot). I LOVE the tartness of the hibiscus, the vivid red color, and making it yourself ensures you can control how sweet you want it.
Go buy this book. I wish I had a ton of kids so I could make them popsicles from this book all summer long. :)
I have both this and its successor, Mexican Ice Cream. If you can only get one, I recommend this one as I think it has a wider variety of popular recipes. Pineapple popsicles with serrano chiles and lime juice? Strawberry-horchata shave ice? Mmmmm...my favorite is the hibiscus cooler recipe, which is a summer drink. Hibiscus is SO good for you, helping to lower blood pressure, cool you down (temperature), and is drunk (?) as a hot or cold tea not only in Mexico, but in the Middle East (where it's also effin' hot). I LOVE the tartness of the hibiscus, the vivid red color, and making it yourself ensures you can control how sweet you want it.
Go buy this book. I wish I had a ton of kids so I could make them popsicles from this book all summer long. :)
October 10, 2024
It's tough for a book to live up to a beloved childhood food, and I was raised on paletas.
This book fails at exactly recreating my childhood (unreasonable expectation), but does deliver some solid basics. If you've never made paletas, or haven't had fruit popsicles (WHICH ARE DIFFERENT), this absolutely gives great building blocks and good flavor combinations.
The one recipe I was immediately inspired to make was cantaloupe (which I added basil to, per a Raspberry-Basil paleta recipe I also made this summer), and it was everything I wanted in a cold summer snack- refreshing and bright and delicious.
This book fails at exactly recreating my childhood (unreasonable expectation), but does deliver some solid basics. If you've never made paletas, or haven't had fruit popsicles (WHICH ARE DIFFERENT), this absolutely gives great building blocks and good flavor combinations.
The one recipe I was immediately inspired to make was cantaloupe (which I added basil to, per a Raspberry-Basil paleta recipe I also made this summer), and it was everything I wanted in a cold summer snack- refreshing and bright and delicious.
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June 25, 2019really disappointing will expound later
rice paleta y the chocolate paleta are garbage recipes
lime paleta n horchata de arroz recipes are mediocre
i liked the flavor of the rompope (tho she tells us to steep the canela for such a short time it hardly comes thru but the custard flavor was still pleasant) but it still didn't achieve the texture i'm used to in paletas
i'm going to try the banana n avocado before i quit her paletas for good
rice paleta y the chocolate paleta are garbage recipes
lime paleta n horchata de arroz recipes are mediocre
i liked the flavor of the rompope (tho she tells us to steep the canela for such a short time it hardly comes thru but the custard flavor was still pleasant) but it still didn't achieve the texture i'm used to in paletas
i'm going to try the banana n avocado before i quit her paletas for good
June 5, 2022
I really enjoyed it he author’s descriptions of the history and development of paletas, raspados, and aguas frescas. I’ve tried about five of the recipes, and they have all been great—exactly like what I have had in Mexico and southern Arizona. There are a few very unusual flavor combinations (from my very American perspective), but I’ll keep trying more.
April 3, 2023
This is a nice cookbook! I like most of the recipes. My only complaint is that some of the recipes use alcoholic beverages as main ingredients without an alcohol-free option given. As someone who avoids alcohol, this is frustrating!
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August 4, 2023I may have been expecting too much from this book. I thought there would be more latin recipes using traditional latin fruits. I found the recipes muy repetitive of other ice pops books I have and use frequently.
July 10, 2017
Ok book. Some recipes are obvious.
January 22, 2018
Hosts a really nice collection of unique ice pop recipes and drinks. Relatively culturally accurate and unique.
October 16, 2018
This book is full of mouthwatering sounding flavor combinations I can’t wait to try! Break out the ice pop mold—even in an Alaskan winter.
February 14, 2019
I'm not super excited about frozen desserts, so there were only a couple recipes that I'm really excited about: horchata drinks and avocado popsicles!
May 4, 2020
some good recipes
May 28, 2022
What a fun cookbook! I really enjoyed learning the history of paletas in Mexico and the competing origin stories and celebrations. The recipes are gorgeous - can't wait to try some!
December 1, 2022
Hard to go wrong with this book. Fun. Original. Could use more photos, but that is nitpicking.
July 13, 2023
Nice to flip through, but I'm familiar enough with popsicles/paletas/etc. that I don't really need a recipe.
February 11, 2020
These recipes are SO good. Yum.
February 26, 2017
Forget about those insipid flavoured sugar water freezies and popsicles you used to eat.
Paletas and shaved ice are full of fruity goodness on the whole. And aguas frescas? If you've never even had a basic cucumber, lime juice, sugar, water and ice agua fresca you are not quenching your thirst properly in the hot summer heat. And so many more to try.
This book is a delightful collection of cooling recipes.
Paletas and shaved ice are full of fruity goodness on the whole. And aguas frescas? If you've never even had a basic cucumber, lime juice, sugar, water and ice agua fresca you are not quenching your thirst properly in the hot summer heat. And so many more to try.
This book is a delightful collection of cooling recipes.
July 12, 2013
In my family's opinion, nothing could be better in the summer than a popsicle or paleta. Gerson offers recipes for 24 different paletas, 11 for raspados or shaved ices, and 12 for aguas frescas or cool drinks. We have tried strawberry, blackberry, grapefruit, and yogurt with berries. We loved them all. Today we're debating whether to make coconut or watermelon, and I hope to try them all eventually. I'm so glad summer is nearly here again.
Update: now in midsummer, we have made the watermelon and coconut, which were both too sweet for my family's taste. I love coconut so much, however, that I plan to remake them with a reduced amount of sweetened-condensed milk. I will not remake the watermelon; I think I prefer my watermelon straight up as a fruit. We have also made roasted banana, which my kids loved and thought tasted like frozen banana bread, and our new favorite, lime pie. We're steadily working our way through all 24 and may complete them by summer's end. Up next: Hibiscus Raspberry.
Update: now in midsummer, we have made the watermelon and coconut, which were both too sweet for my family's taste. I love coconut so much, however, that I plan to remake them with a reduced amount of sweetened-condensed milk. I will not remake the watermelon; I think I prefer my watermelon straight up as a fruit. We have also made roasted banana, which my kids loved and thought tasted like frozen banana bread, and our new favorite, lime pie. We're steadily working our way through all 24 and may complete them by summer's end. Up next: Hibiscus Raspberry.
December 29, 2013
There will have to be a fuller review to this later on. There is just too many yummy recipes in this book that I must try.
The author includes a little bit of history about Mexican paletas, raspados, aguas frescas, etc., plus some tips for each recipe.
The photography is delicious-looking. Almost wants to make you reach for the paletas pictured.
The one drawback for me was the hardcover-children's-book look of this book. Recipe books should always be on glossy pages that can be wiped down. The books should also be able to lay flat on a table or on a stand, one thing this book could not do because of its hardcover. It would also be nice to include a picture of each recipe. Afterall, food is as much visual as it is taste.
The author includes a little bit of history about Mexican paletas, raspados, aguas frescas, etc., plus some tips for each recipe.
The photography is delicious-looking. Almost wants to make you reach for the paletas pictured.
The one drawback for me was the hardcover-children's-book look of this book. Recipe books should always be on glossy pages that can be wiped down. The books should also be able to lay flat on a table or on a stand, one thing this book could not do because of its hardcover. It would also be nice to include a picture of each recipe. Afterall, food is as much visual as it is taste.
October 20, 2011
OMG! This book was a completely frivolous buy. I don’t know what I was thinking? You see, I bought this ridiculously expensive stainless steel popsicle maker, and I wanted some recipes I could make with it. I definitely got that with this book.
This book has crazy recipes like spicy pineapple and avocado. I think several of them are pretty healthy for you too. For instance, I’ve already made the blackberry yogurt pops with were yummy, yummy. Most of these recipes are easy to make too.
I am very happy with this book!
This book has crazy recipes like spicy pineapple and avocado. I think several of them are pretty healthy for you too. For instance, I’ve already made the blackberry yogurt pops with were yummy, yummy. Most of these recipes are easy to make too.
I am very happy with this book!
February 5, 2013
The author put together this book the same year she opened a paleta business in NYC. I thoroughly enjoyed the 17 page introduction -- telling about her memories of these treats while growing up in Mexico and their history and locale. Having visited Mexico once (driving down to Mexico City and city surrounding), I can draw vivid mental images through her descriptions.
Alas, I will probably never make a paleta. However, I was cheered to find that a very few recipes can be located through google.
Alas, I will probably never make a paleta. However, I was cheered to find that a very few recipes can be located through google.
Displaying 1 - 30 of 62 reviews