This is probably one of the most common paletas—maybe because the flavor is so kid- and adult-friendly. Strawberry paletas have been my brother’s favorite since he was a kid. The best strawberries in Mexico are from Irapuato; they’re a kind of wild strawberry that sweetens the air, and people travel from all over to get big baskets of them. If you are lucky enough to have access to wild strawberries, which are smaller than those that you find at grocery stores but have intensely concentrated sweet flavor, please use them to make these paletas. They are so good and also quite delicate, so they squish easily—perfect for our purposes.

　　

Ingredients

makes 8 to 10

　　4 cups fresh strawberries, preferably wild, hulled and cut into quarters

　　3/4 cup sugar

　　1/2 cup water

　　2 tablespoons freshly squeezed lemon juice

　　

Step 1

Combine the strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices, 20 to 30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.

　　

Step 2

Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth; alternatively, you could leave some chunks in if you like.

　　

Step 3

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.