Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas
Pineapple and Chilli lollies
- 250ml (1 cup) water
- 110g brown sugar
- 1 ripe pineapple, peeled and roughly chopped
- 15ml (1 tbsp) fresh lemon juice
- 1,25ml (¼ tsp) cayenne pepper (depending on how spicy you like it)
- 1,25ml (¼ tsp) peri-peri spice (depending on how spicy you like it)
In a pot, combine the water and sugar and cook over medium heat, stirring, until the sugar has dissolved. Remove from heat and allow to cool to room temperature.
Add the syrup, pineapple pieces, lemon juice, cayenne pepper and peri-peri to a food processor, and blend until smooth.
Divide the mixture among the moulds and freeze, 5 – 7 hours.