Capsaicin Free Strawberry Paletas
These frozen fruit bars are the kind of summer treat that feels both refreshing and a little fancy, built on a base of ripe strawberries, fresh lime juice, and a quick homemade simple syrup. The recipe does include an optional chili powder, but it is listed as entirely optional — simply leave it out and you have a beautifully clean, fruit-forward paleta with zero heat and zero compromise on flavor. The bright acidity of the lime plays perfectly against the natural sweetness of the strawberries, and that pinch of salt quietly pulls everything together in the best way. You can blend the mixture completely smooth or pulse it briefly and fold in a few reserved strawberry pieces for a more rustic, chunky texture — both versions are stunning. Pouring the mixture into molds and freezing overnight is genuinely the hardest part, which means this is an approachable project for any skill level. Running warm water over the molds for just a few seconds releases them cleanly, and then you have a gorgeous, jewel-toned popsicle ready to enjoy straight away.
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Learn more →Ingredients
8 servings
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
For the paletas
- 1 ½ lb fresh strawberries, hulled and halved
- 2 tbsp fresh lime juice
- ¼ tsp fine salt
- ¼ tsp chili powder (optional)
Can be omittedchili powder
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let the syrup cool to room temperature, about 15 minutes.
- 2
Add the strawberries, cooled simple syrup, lime juice, salt, and chili powder (if using) to a blender. Blend until smooth, about 30–45 seconds.
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