Donají is a delicious traditional beverage in the state of Oaxaca, named after a Zapotec princess. The exact ingredients of this cocktail vary, but typically it contains mezcal and orange juice and is served in a glass rimmed with sal de gusano, a powdered combination of chiles, salt, and roasted gusano, a caterpillar that lives on the agave plant. It may sound strange, but it is so good. If you ever travel to Oaxaca, you must try it. Although I haven’t seen donají offered as a paleta flavor anywhere, I think it’s only a matter of time, because the combination is delicious.

　　

Ingredients

makes 8 to 10

　　3/4 cup water

　　3/4 cup sugar

　　1 1/4 cups freshly squeezed orange juice (about 5 oranges)

　　2 tablespoons freshly squeezed lime juice

　　1/3 cup mezcal

　　1 tablespoon kosher salt

　　1/4 teaspoon ground chile (piquín or árbol)

　　

Step 1

Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Stir in the orange juice, lime juice, and mezcal.

　　

Step 2

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.

　　

Step 3

To serve the paletas, mix together the salt and chile powder and either sprinkle it over the paletas or dip the tips into the mixture.

　　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.