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Chile Negro & Hibiscus Paleta

by La Cocina |

Chile Negro & Hibiscus Paleta

ingredients

  • 3 cups of orange juice
  • 2 tbsp SALSAOLOGY Chile Negro & Hibiscus sauce
  • 1 box of strawberries, sliced

method

  1. Pour orange juice into a bowl and mix in SALSAOLOGY Chile Negro & Hibiscus sauce-- whisk ingredients together. 
  2. Slice stawberries and place in each popsicle mold.
  3. Fill popsicle molds with orange juice and sauce mix.
  4. Add popsicle sticks and place mold in the freezer. 
  5. Leave paletas in freezer for about 3 hours to freeze completely. 
  6. To unmold paletas, run mold under warm water for about 20-30 seconds. Remove paletas one at a time-- Enjoy!

info

makes 10 paletas

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