• Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas 

    Pineapple and Chilli lollies

    Serves: 8 – 10 (80ml each)
    Cooking Time: 5 mins + 5 – 7 hrs, to freeze

    Ingredients

    • 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)

    Instructions

    1

    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.

    2

    Add the syrup, pineapple pieces, lemon juice, cayenne pepper and peri-peri to a food processor, and blend until smooth.

    3

    Divide the mixture among the moulds and freeze, 5 – 7 hours.

     

     

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