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A partially eaten red popsicle with a wooden stick rests on a speckled beige plate. Dried purple flower petals are scattered on the light gray textured surface beside the plate. The scene is bright and minimalistic.
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Watermelon Paletas with Hibiscus Chamoy & Chile (Paletas de Sandía con Jamaica y Chile)

These paletas de sandía con jamaica, chamoy y chile are a bold Mexican frozen treat with juicy watermelon, tangy hibiscus, and a spicy chile-lime finish. Easy to make at home and perfect for summer.
15 minutes
0 minutes
Freezing time:6 hours
6 hours 15 minutes
8 paletas

Ingredients

  • 4 cups cubed ripe watermelon seedless if possible
  • 2 –3 tablespoons sugar adjust to taste
  • Juice of ½ lime
  • ½ cup hydrated hibiscus flowers flor de jamaica, rehydrated and drained
  • ½ cup chamoy
  • ¼ cup Tajín plus extra for sprinkling

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

To hydrate hibiscus flowers, soak dried flowers in hot water for 10–15 minutes, then drain well.
Use good-quality chamoy for the best flavor.
Store in a freezer-safe bag to prevent freezer burn.

Nutrition

Serving: 1serving
Course: treat
Cuisine: Mexicanish
Author: Alejandra Graf
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