I can’t remember where I first tasted apricots and chamomile together, only that it was in a tart. I loved the combination so much that I decided to make a paleta inspired by it. The natural sweetness of the apricots is enhanced by cooking, and their slight acidity complements the subtle, fragrant flavor of the chamomile. Perhaps it’s a combination that is meant to be, since they’re in season at farmers’ markets at the same time.

　　

Ingredients

makes 8 to 10

　　1 1/2 cups water

　　1/2 cup sugar

　　1/3 cup fresh chamomile flowers (1/2 cup dried)

　　1 pound apricots, pitted and quartered (10 to 12 apricots)

　　1 tablespoon freshly squeezed lemon juice

　　

Step 1

Combine the water and sugar in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Stir in the chamomile, lower the heat, and simmer for 10 minutes.

　　

Step 2

Strain through a fine-mesh sieve, pressing with the back of a wooden spoon to extract as much liquid as possible, then return the syrup to the pot. Stir in the apricots and cook over medium heat, stirring occasionally, until the apricots soften, 5 to 10 minutes. Let cool until lukewarm. Stir in the lemon juice.

　　

Step 3

Pour the mixture into a blender or food processor and blend until it’s smooth (it’s fine to leave it chunky, if you prefer). Refrigerate until completely chilled.

　　

Step 4

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.