Based on a popular Dominican drink, these Paletas de Morir Soñando de Chinola (Milk & Passion Fruit Popsicles) are what summer needs.
It's mid-September and you'd think by now summer would be over. But then, like a bad guest, it decided to stay a "little" longer. Lucky I have my own little cure for the heat: This Paleta de Morir Soñando de Chinola (Milk and Passion Fruit Popsicle recipe)
Whether or not you are looking forward to autumn depends on where you live. I, for one, will not be sad when 30 degrees Celsius at 8:00 PM becomes a thing of the past. I am looking forward to walking without the feeling that I might have a heatstroke any moment. Life is so, so much better here in the winter and spring.
Alas, summer lingers, like the smell of bad fish.
So.... what to do?
Well, how about more popsicles. This year alone I have posted four recipes for popsicles, if anything, that should be a hint of the kind of temperatures we have endured this year. At least something good came of it. We made practically everything into popsicles.
About this recipe
This recipe is based on one of the --if not the most-- popular Dominican drinks: Morir Soñando. In this recipe, I have used chinola juice (passion fruit juice) instead of orange, as in the traditional drink.
The result is a great combination of creamy and slightly sour flavor, and of course, the taste and aroma of the magnificent passion fruit. I used passion fruit pulp because I like the crunchiness of it, but feel free to blend and sieve to get rid of solids.
If you want to see more popsicle recipes that you will love, feel free to do so. And have fun all summer
Paleta Morir Soñando de Chinola (Milk & Passion Fruit Popsicle)
- 3 cups of skim milk
- 1 cup of sugar
- 1 teaspoon of vanilla extract, (optional)
- 1 cup of passion fruit pulp
- Add sugar to taste to the milk. Mix in the vanilla extract.
- Chill the milk and passion pulp fruit in the freezer until it is nearly freezing.
- Mix the milk and passion fruit pulp.
- Pour into the popsicle molds right away, place the stick and freeze.
- Serve when it is frozen hard.