My childhood friend, Dan, loves grapefruit paletas and he kept asking me when La Newyorkina would have them available at the market. They did make a short appearance there, but I also promised I would include this recipe in the book. These slightly bitter ice pops are incredibly refreshing. I prefer to use Ruby Red grapefruit juice because it tends to be a bit sweeter and has a prettier color.

　　

Ingredients

makes 8 to 10

　　3/4 cup water

　　1 cup sugar

　　2 cups freshly squeezed grapefruit juice, preferably Ruby Red (about 4 grapefruits)

　　

Step 1

Combine the water and sugar in a small saucepan. Cook over medium heat, stirring, until it comes to a boil and the sugar has dissolved. Let cool to room temperature. Stir in the grapefruit juice.

　　

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.

　　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.