About This Recipe
These paletas de sandía con chile are like a summer street snack you can make at home — frozen sweet watermelon popsicles with chewy hibiscus flowers, tangy chamoy, and zesty Tajín.
They’re inspired by the flavors of dulces enchilados you’d get at a Mexican market — but lighter, cooler, and just as addictive. Perfect for hot days, BBQs, or as a fun make-ahead dessert for fiestas.
Why You’ll Love This Recipe
- Bold Mexican flavors – Sweet, tart, tangy, and spicy in every bite.
- Fun texture – Soft hibiscus bits in a smooth watermelon popsicle.
- Eye-catching – The deep red hibiscus topping makes them party-ready.
- Easy to make – Minimal prep, maximum flavor.
Ingredient notes
- Watermelon (sandía). Use a ripe, sweet watermelon.
- Sugar. Just enough to bring the natural sweetness of the watermelon.
- Lime juice.
- Hydrated hibiscus flowers (flor de jamaica). To hydrate, soak dried hibiscus flowers in boiling water for 10–15 minutes, then drain completely.
- Chamoy. Use your favorite store-bought brand or homemade chamoy.
- Tajín.
How to Make Watermelon Paletas with Hibiscus Chamoy & Chile
- Blend watermelon base.
- Mix the topping
- Pour into molds
- Freeze
- Serve
Variations & Serving Ideas
- Make them spicier by adding extra chile powder to the hibiscus mix.
- Layer the hibiscus mix in the middle for a surprise center.
- Serve with extra chamoy drizzle for a messy, delicious treat.
Home Cook to Home Cook Tips
- Hydrate hibiscus by soaking dried flowers in hot water for 10–15 minutes, then drain and use the leftover liquid.
- Use good-quality chamoy for the best flavor — homemade or a trusted brand.
- Keep in a freezer bag to prevent ice crystals.
Frequently Asked Questions
Watermelon Paletas with Hibiscus Chamoy & Chile (Paletas de Sandía con Jamaica y Chile)
Equipment
- 1 Paleta Mold
- 1 blender
Ingredients
Instructions
- Blend the watermelon base – In a blender, combine the watermelon, sugar, and lime juice. Blend until smooth. Taste and adjust sweetness.
- Prepare hibiscus-chamoy mix – In a food processor, add the hydrated hibiscus, chamoy, and Tajín. Pulse until the hibiscus is finely chopped and the mixture is well combined.
- Fill molds – Spoon a little of the hibiscus-chamoy mixture into the bottom of each popsicle mold. Pour in the watermelon mixture, leaving about ½ inch at the top.
- Freeze – Insert sticks and freeze for 4–6 hours, or until solid.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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