Chamomile, Strawberry, & Nectarine Paletas

Another winner of a recipe from Vanessa Seder’s inspiring Eat Cool book. These paletas (i.e.: pops) are delicious, easily customizable, and perfect when it’s really too hot to eat anything that is not fruit and not frozen. They also make a festive and elegant treat for a July 4th BBQ, which is how I intend to enjoy them this year.

Vanessa Seder’s Chamomile, Strawberry, Nectarine Paletas

Chamomile, Strawberry, & Nectarine Paletas

Makes 10

Ingredients:

1 lemon

2½ cups water

¾ cup sugar

⅛ ounce loose-leaf chamomile tea (about 2 tablespoons or 4 tea bags)

1 cup sliced ripe strawberries

1 ripe nectarine, pitted and thinly sliced

1- Use a vegetable peeler to peel the skin off the lemon, leaving the white pith. Then slice the lemon in half crosswise and juice the lemon. Reserve 3 tablespoons juice and set aside.

2- In a small saucepan, bring the water, sugar, and lemon peel just to a boil over high heat, about 4 minutes. Turn off the heat add the tea bags. Transfer to a large measuring cup or pitcher and refrigerate until cold, about 1 hour.

3- Once cold, remove the tea mixture from the refrigerator and stir in the lemon juice, then pour the mixture through a fine-mesh strainer into another spouted container. Set aside.

4- Divide the strawberries and nectarine evenly among 10 ice pop molds. Then pour the tea mixture over the top of each and top with an ice pop stick. Freeze for at least 4 hours or overnight. Unmold and serve. The paletas can be stored in the molds in the freezer for up to 1 week.