I live in Southern California, and yes it might be a little chilly at night sometimes, but for the most part it heats up during the day. It’s not uncommon for the heat to reach up to 85 degrees on any given day in February or March so the paleta making has started to take course. Plus my son is obsessed with paletas so it’s a great way to sneak fruit that he won’t normally eat into his diet. Here is my Melon Raspberry Paletas for you to enjoy when ever mother nature decides it’s going to be a hot day.
Ingredients for Melon Raspberry Paletas:
- 1 – cantaloupe (peeled, cored, and cut into chunks)
- 2 – cups water
- 1 – cup sugar
- fresh raspberries
- Cran-raspberry juice
- plastic cups
- plastic wrap
- wooden sticks or spoons.
- In a blender add cantaloupe, water and sugar. Blend until smooth. Set to the side.
- Pour melon water into plastic cups to fill 3/4 of the way up.
- Drop in a few raspberries.
- Place plastic wrap on top of the cup and add a little slit to the top. Then insert wooden stick into slit till you position wooden stick to your liking.
- Freeze for 5 to 6 hours.
- Remove from freezer and remove plastic wrap. Fill to the top with cran-raspberry juice and place back in the freezer over night.
- Remove from freezer, and twist cup until paleta pops out.
- Brain Freeze!