Inspired by Mark Bittman's article on Mexican popsicles in Wednesday's New York Times, we decided to make our own variation on Thursday night. We had three limes in need of juicing, as well as a pint of strawberries from the Wallingford farmers market that were super ripe and ready to eat, so we settled on...
1. Clean and hull a pint of strawberries and juice 1-2 limes, depending on size. Set the juice aside.
2. Pop the strawberries in the blender and puree
3. Add one cup of milk and blend.
Sea Breeze Farm on Vashon Island sells real, raw milk at the local farmers markets, and it's the only white milk I've ever willingly drank straight up. So, so delicious and perfect for our paletas. You don't have to use raw milk for these, but I recommend using whole milk.
4. Add 1/4 cup sugar and blend again.
5. Add lime juice to taste - 3 tablespoons was perfect for us.
6. Get your popsicle mold ready, along with something to pour the puree.
7. Pour it in and you're ready to freeze.
8. Find some room in your freezer and freeze the popsicles overnight.
9. Enjoy, either traditionally like me or in your own special way like Larry.