Yogurt and Blackberry Paleta
Summer means fresh, current produce to food lovers. For me, summer means fruit paletas.
Yogurt and Blackberries make a wonderful summer snack!
Summer is the season for fresh fruit, so it’s also the obvious time of year to make and enjoy frozen fruit desserts like ice cream and paletas.
I’ve been exploring frozen popsicles a bit lately after picking up a great new book on the subject, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas by Fany Gerson. The book lists for $16.99, but it’s usually available for less. It’s a bargain at full price.
Gerson, a graduate of the Culinary Institute of America, can certainly be considered an expert on the subject after running La Newyorkina, New York’s premiere experience for frozen Mexican treats.
So far my paletas expedition has focused on sour cream based popsicles and those using yogurt. Since I’m a fan of homemade yogurt using local milk (Apple Valley Dairy in East Berlin, Pennsylvania) I’ve spent more time making new varieties of this style with the current fresh fruit in season at the local markets. Fresh ingredients make great food, and nothing beats buying the produce from those that grow it, or at least as early in the retail chain as possible. And any recipe that uses only six ingredients gets bonus points in my mind.
Gerson’s paletas de yogurt con moras (yogurt ice pops with berries) have been great with all of the fruits I’ve tried so far. For my latest treats, I used some large, fresh blackberries I picked up locally. Because of their size, I cut each berry in halves or thirds.
Ingredients
1 lemon
½ cup water
½ cup sugar
1 ½ cups plain greek yogurt
2 tablespoons honey
2 cups fresh berries
The recipe may be found online (printed with permission) at the Cooking Channel web site, but the process begins with creating a lemon-infused simple syrup, easily created with the sugar, water, and lemon peels. As a side benefit, the peels, discarded after creating the syrup, are great placed in a summer drink.
A very basic syrup with lemon for flavor.
Greek yogurt can be purchased or traditional yogurt can be strained.
Greek yogurt may be purchased, but as a homemade yogurt enthusiast, I simply placed my own yogurt in a sieve until most of the whey was drained. This excellent, thick yogurt was added to the honey and lemon syrup and blended until smooth.
Molds are a great investment for popsicle/paleta treats.
A small amount of this popsicle base is poured into either a commercial mold or any small containers of your choice. After placing the molds in a freezer for a bit, pieces of the blackberries or other fruit are added to the mold. The remainder of the sweetened yogurt base is then added to each popsicle until it reaches just below the top of each mold or container. Sticks may be added at this point, and a lid if applicable. After a few hours in the freezer, these frigid treats are ready to enjoy.
By placing the molds partially into a pot of warm water for a few seconds, the popsicles will release from the container. The yogurt base does melt fairly quickly at this point, so have small plastic bags ready and return to the freezer. (As a cheapskate, I place two popsicles into each bag.)
Be patient while they freeze! :)
Take another look at the recipe ingredients above… difficult to buy commercial frozen treats when making your own yields a better tasting popsicle and one where you can control the ingredients inside. Even after trying only two recipes in Ms. Gerson’s book, I feel that I’ve already gotten my money’s worth in value. I’d highly recommend a purchase. I’ve included links to the other items that would be handy, but not necessary. Give paletas a try.
Resources
Popsicle Mold: Norpro Ice Pop Maker
Popsicle Sticks: Progressive International 50-Count Wood Freezer Pop Sticks
Book: Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Milk: Apple Valley Creamery
Fruit: K & J Farm Market and the Adams County Farm Fresh Markets
Recipe Online: Cooking Channel
Gettysburg Restaurant Recommendations
Visiting Gettysburg? Here's where to eat...
While there are many restaurants in Gettysburg that I'm sure are worthwhile that I've not listed here, this list includes places that I can personally recommend from experience. Facebook links (restaurant name) and website links are included. (Last updated 01/11/25.)
• Pizza/Subs
Their diced tomato, feta, and jalapeño pizza is the best pizza in town.
• Pub/Bar
Sign of the Buck
29 Chambersburg Street
Website
The best of both tavern and upscale foods. Very reasonably priced lunch options, and in a time of fewer Sunday brunches, don’t forget that option, too.
The Garryowen Irish Pub
126 Chambersburg St
Website
Appalachian Brewing
259 Steinwehr Ave
Website
Appalachian feels a bit like a larger chain, but you’ll find some nice food and drink selections.
• Mexican
Montezuma
225 Buford Avenue
Website
• Italian
La Bella Italia
402 York Street
Website
Waitstaff can sometimes be overtaxed, but the food is good if you’re not in a hurry.
• Diner/American
Food 101
101 Chambersburg Street
Website
Gettysburg Baking Company
17 Lincoln Square
Website
• Upscale
Dobbin House Tavern
89 Steinwehr Avenue
Website
• Not in Gettysburg, But Close Enough...
Gateau Monique Bakery
5 South Queen Street, Littlestown
Website
Scones, cupcakes, cheesecake, tarts, you name it... you'll love it here. Worth a morning drive from wherever you're at.
C&D Bar & Grill
6465 York Road, New Oxford
Website
Inn 94
4805 Carlisle Pike, New Oxford
Website
In the neighbrohood of nearby Hanover? If so, pick up some Hanover suggestions by clicking here.