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granulated cane sugar

Paletas de fresas con crema

268 · May 11, 2014 · 6 Comments

Fresas con crema are a traditional, popular dessert all over Mexico.

Irapuato, a town in the state of Guanajuato, is particularly known not only for its bountiful strawberry fields, but also its roadside stands where you can get freshly picked berries or an impromptu treat of fresas con crema. Most of the roadside stands keep a cooler with crema on ice for highway travelers hankering for this sweet and simple treat. With only three ingredients—strawberries, cream and sugar—it’s easy to fall under this dessert’s spell.

You’ll love these popsicles so much, you’ll want to eat them all spring and summer long until you can’t get any more strawberries.

Mexican strawberries and cream popsicles

Variations on the traditional fresas con crema mostly come in the choice of the “crema” part of the recipe. Some people like to use crema Mexicana, while others may use a canned version known as media crema table cream. These Mexican strawberries and cream popsicles are made a little less dense—but equally creamy—with a quick homemade whipped cream made from scratch.

Paletas de fresas con crema are one of my absolute favorite desserts for spring and summer, and my friends, family and co-workers all love when I make a big batch of these popsicles to share. During the hottest days of the summer, I suggest freezing them overnight before serving so they aren’t quick to melt in the heat.

Supplies I used to make this recipe:
Progressive International Ice Pop Mold
Wooden popsicle sticks
Cuisinart Mini Prep Plus food processor

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Mexican strawberries and cream #popsicle #recipe from theothersideofthetortilla.com

Paletas de fresas con crema

★★★★★ 5 from 1 reviews
  • Author: Maura Wall Hernandez
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 8 hours
  • Total Time: 9 hours, 15 minutes
  • Yield: 10 3-oz popsicles 1x
  • Category: Dessert
  • Cuisine: Mexican
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Description

Fresas con crema, a traditional Mexican dessert of strawberries, cream and sugar, gets a warm-weather makeover as popsicles.


Ingredients

Scale
  • 1 pound ripe strawberries, stems removed
  • 1/2 cup Zulka Morena sugar (a Mexican non-GMO sugar)
  • 1 cup heavy whipping cream
  • 3–4 tablespoons sugar

Instructions

  1. Wash and dry 1 pound of strawberries, then remove stems.
  2. Slice strawberries and put them in a deep bowl. Sprinkle 1/2 cup sugar over the strawberries and stir gently to coat. Allow strawberries and sugar to macerate for 1 hour to draw out the juices.
  3. While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.
  4. After 1 hour, add the macerated strawberries to a food processor (I use a Cuisinart mini prep) or a blender and pulse a few times until the strawberries are chopped but not liquified. Add them back to the bowl.
  5. Clean out your food processor cup or blender and dry thoroughly. Remove the heavy whipping cream from the freezer and add to the food processor cup or the blender. Add 3 tablespoons sugar (or 4 tablespoons if you like your fresas con crema to be very sweet). Run the food processor or blender on high until you have a thick, sweet whipped cream. (Be careful not to overwhip,or you’ll end up on your way to making butter.)
  6. Spoon the whipped cream into the bowl of macerated strawberries with a flexible spatula and gently fold the whipped cream into the berries.
  7. Pour into popsicle molds and freeze for a minimum of 6-8 hours or overnight.

Notes

Active prep time is 1 hour and 15 minutes; inactive time is for freezing the popsicles until solid.

To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

*If you use processed white sugar for this recipe, you will want to reduce the amount of sugar by 1/3 to 1/2 and taste along the way to make sure that it’s not too sweet for your liking. I prefer not to cook with white sugar and do not keep it in my pantry.

Keywords: fresas con crema, strawberry, strawberries, popsicles, paletas, ice pops

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

You might also like to read…

Visiting a strawberry farm with the California Strawberry Commission

Dessert, Most Popular, Popsicles, Recipe fresas, granulated cane sugar, heavy whipping cream, National Strawberry Month, paletas, strawberries, Zulka

How to make a Paloma Margarita

51 · Jul 29, 2012 · 10 Comments

A paloma is a refreshing, classic Mexican cocktail. Some people call it a margarita, some don’t; it depends where you’re from. Some people also call this drink a “paloma tequila.” 

Traditionally, it has tequila in it, and is part of the margarita family, but if you’re not a drinker you can leave the tequila out for a homemade grapefruit soda—technically a“toronjada.”

Mexican paloma cocktail

The drink is often made with grapefruit-flavored soda such as Jarritos de toronja or Peñafiel toronja or even Squirt or Fresca, but I also like to make the classic recipe with freshly squeezed grapefruit juice and agua mineral (sparkling water) for a little fizz.

How to make a paloma cocktail, a classy Mexican grapefrult margarita. Recipe via theothersideofthetortilla.com

If you love margaritas, you should also try these recipes:

  • Frozen strawberry margarita
  • Mandarin orange margarita
  • Frozen cactus fruit margarita
  • Watermelon margarita
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National Tequila Day - Paloma recipe

Paloma Margarita

  • Author: Maura Wall Hernandez
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 cups 1x
  • Category: Beverages
  • Cuisine: Mexican
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Description

A paloma is a classic and original Mexican tequila cocktail made with grapefruit juice, mineral water, tequila and sugar.


Ingredients

Scale
  • 2 tablespoons pure cane sugar (not refined white sugar; I use Zulka Azúcar Morena Pure Cane Sugar)
  • 1/4 cup of water
  • One 12.5-ounce bottle of agua mineral (sparkling water), chilled
  • 3 grapefruits, juiced (should yield about 1.5 cups of juice) and one slice for garnishing
  • 1/4 cup tequila blanco
  • Optional: A small pinch of kosher salt in each glass

Instructions

  1. Dissolve 2 tablespoons of pure cane sugar in 1/4 cup of water to make a simple syrup. Set aside.
  2. Juice the grapefruit into a large measuring cup. If you’d like to garnish the glasses or float a small wedge, be sure to cut one quarter-inch thick slice from one grapefruit before you do all the juicing.
  3. Over a pitcher, strain the grapefruit juice to remove any pulp or seeds. Add the simple syrup mixture, 1/4 cup tequila blanco and the chilled agua mineral to the pitcher. Stir well.
  4. Garnish with grapefruit wedges or twists and serve over ice.

Notes

Zulka Azúcar Morena Pure Cane Sugar is a Mexican brand of granulated cane sugar sold at many Latin grocers and can also be purchased online.

Keywords: margarita, paloma, cocktail

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Cocktails, Most Popular, Recipe cocktails, cocteles, granulated cane sugar, grapefruit, paloma, tequila, tequila blanco, toronja

Limonada

42 · Jun 13, 2011 · 4 Comments

How to make a classic fizzy Mexican limonada with fresh lime juice, sugar and sparkling water. Recipe via theothersideofthetortilla.comI love fizzy drinks and my all-time favorite fizzy drink is a Mexican limonada, of course!

Every time we go to Mexico, and particularly when we’re visiting the beach, a limonada is always the drink I choose to quench my thirst after getting my fair share of sunshine.

I’ve also been known to order it everywhere from poolside to fancy restaurants – I just can’t get enough.

This drink is so simple to make, yet I get so many emails and phone calls from friends asking how to make it. And with the Wordless Wednesday post last week about limonada y sol, I figured it would be almost cruel to not tell you how to make it. I’m finally sharing a recipe so you can have this sweet fizzy drink at home!

You can also make this drink with still water, but the carbonated water gives it a little something extra to make it different. I typically use lightly carbonated water, but you can use whatever you like depending on your preference for bubbles.

I like to drink limonada when it’s hot and sunny, but also when I’m really missing México lindo y querido….

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drinks, Recipe agua mineral, azucar, granulated cane sugar, lime, limón, sparkling water

Warm Winter Margaritas

97 · Nov 24, 2010 · 6 Comments

If you’ve never had a warm winter margarita, you’ve been missing out. It’s basically a tequila hot toddy!

Warm margaritas are boozy and comforting, and an easy-to-make drink that’ll be sure to please your guests all winter long.

RELATED RECIPE: Ponche de tamarindo

I attended a Ladies’ Night In party in Chicago with Chef Marcela Valladolid, cookbook author and host of the Food Network’s “Mexican Made Easy.” We sipped and sampled numerous Sauza Tequila drinks and had a fantastic time tasting dishes from Marcela’s cookbook, Fresh Mexico.

One of the drinks Marcela showed us how to make was this warm winter margarita. It was an instant hit with the crowd and the perfect way to end the evening.

It was so much fun to hang out with her for an intimate evening of cooking tips and getting to taste some of her recipes!

RELATED RECIPE: Grapefruit margaritas

Here’s my photo album from the party:

Thanks so much to Sauza and Chef Marcela for a fabulous Ladies’ Night In. And thank you to the hostesses, Stacey Roney and Beth Rosen for inviting me! I had a great time. Each party attendee received a little tequila to practice making their own drinks as well as a copy of Chef Marcela’s book, which I really like and would recommend as a gift for yourself or the Mexican foodie in your life. I’ve already made this recipe a few times and several other recipes from her book and I’m definitely impressed. They taste very similar to the Mexican food I make in my own kitchen.

Click on the English or Spanish-language image of the book below to purchase that version.

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Warm Winter Margarita

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Ingredients

  • 3 ½ cups (28 ounces) apple juice or cider
  • 1-2 sticks of Mexican cinnamon
  • 2 tablespoons granulated cane sugar (optional)
  • 1 cup dried fruit of your choice (I like apricots, apples, cranberries, tart cherries, and golden raisins)
  • ¾ of a cup (6 ounces) tequila blanco or reposado (whichever you prefer)

Instructions

  1. Combine apple juice or cider and cinnamon sticks in a deep pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove cinnamon sticks.
  2. Add sugar and tequila and stir to incorporate.
  3. Pour into cups and add dried fruit to each cup just before serving so they don’t rehydrate too quickly.

Notes

For added fun, you can sugar the rim of the glass if you like. Just gently wet the rim of the glass and dip it in a small dish of fine granulated cane sugar before pouring the margarita into the glass.

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If you’re looking for other hot drink recipes to make your holidays a little more Mexican, check out Abuelita Elda’s ponche Navideño, a staple during our family’s holiday celebrations.

RELATED RECIPE: Cinnamon and chile-spiced hot apple cider cocktail

Books, Cocktails, Holidays, Recipe apple cider, canela, cinnamon, dried fruit, fruta deshidratada, granulated cane sugar, jugo de manzana, tequila, tequila hot toddy

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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