3/4 c Water
3/4 c Sugar
1 1/4 c Freshly squeezed orange
-juice; (5)
2 tb Freshly squeezed lime juice
1/3 c Mezcal
1 tb Kosher salt
1/4 ts Ground chile; (piquin or
-arbol)
Combine the water and sugar in a small saucepan. Cook over medium-high
heat, stirring, until the mixture comes to a boil and the sugar has
dissolved. Let cool to room temperature. Stir in the orange juice,
lime juice, and mezcal.
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.
To serve the paletas, mix together the salt and chile powder and
either sprinkle it over the paletas or dip the tips into the mixture.
