Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas
Pineapple and Chilli lollies
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.
