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Our favorite way to keep cool this summer: Pineapple Basil Paletas

I am finally back home after a week in El Paso, Texas. We appropriately spent the first day of summer in 98° dry weather. Needless to say, there was zero frizz in my hair and all I wanted was a refreshing paleta to keep me cool.

Related Recipes: Paletas!

Now that we are home, I’ve been buying pineapples by the truck load lately and my basil plant has been very generous this season. This has caused endless pitchers of refreshing pineapple and basil agua fresca to be served at every meal this past week.

I had to take this delicious combination a step further. Paletas! In honor of #PaletaWeek in social media, I made a dessert out of our current favorite drink. The best part about this recipe is that it only takes 3 ingredients!

Undrained, canned pineapple, sugar and basil. That’s it! In under 10 minutes, you’ll have the molds ready to chill and tasty paletas in about 4 hours. If you prefer using fresh pineapple, ad a tad bit more of sugar to your preference. Both methods are delicious and easy to prepare.

Looking for other tasty popsicle flavor ideas? Search #paletaweek or #popsicleweek on social channels. There are thousands of delicious paleta ideas that will appeal to you and your family. This year, we are celebrating with a tray-full of sweet pineapple basil frozen treats. Happy summer and stay cool!

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Pineapple Basil Paletas

Pineapple Basil Paletas

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  • Author: Ericka Sanchez
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: makes 15 1x
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Description

Keep cool with these fragrantly delicious pineapple basil popsicles.  Made with only 3 ingredients.

Ingredients

Scale

1 (20 ounce) can sliced pineapple

1/4 cup brown sugar

1 (20 ounce) can crushed pineapple

2 tablespoons fresh basil plus 10-12 leaves for garnish

Instructions

Place pineapple slices with liquid and sugar in blender container, blend until smooth.  Add crushed pineapple and basil and pulse, leave bits of pineapple and basil visible.

Pour into a popsicle mold and insert remaining whole basil leaves in each mold with a skewer. Chill 4 hours to overnight.

Remove from molds by placing molds under running water.  Enjoy.