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Chilcano and Pineapple Paletas

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  • Prep 5 min
  • Total 4 hr 0 min
  • Ingredients 5
  • Servings 4
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Paletas are becoming more and more creative, taking over the adult world. Jelly shots are no longer the only center of attention at parties; cocktail popsicles are the new thing. This recipe is made with a famous Peruvian cocktail: chilcano. I’ve added a bit of pisco so that they can freeze faster. Remember alcohol doesn’t always freeze, so use just a bit to add the flavor.
by Morena Cuadra
Updated Sep 16, 2015
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Ingredients

  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup Ginger Ale
  • 1/4 cup Pisco
  • 1/2 lime, juiced
  • 4 thin lime wedges

Directions

  •  
    1
    In a pitcher, mix in all the ingredients, except the lime wedges. Mix well.
  •  
    2
    Pour into 4 paleta molds and freeze.
  •  
    3
    In one or two hours, insert the lime wedges and popsicle sticks.
  •  
    4
    Unmold when completely frozen and serve.

Expert Tips

  • tip 1
    You can replace pisco with vodka or white rum.
  • tip 2
    You can replace pineapple juice with passion fruit or orange juice.
  • tip 3
    For a non-alcoholic, skip pisco and add more pineapple juice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Paletas are becoming more and more creative, taking over the adult world. Jelly shots are no longer the only center of attention at parties; cocktail popsicles are the new thing. This recipe is made with a famous Peruvian cocktail: chilcano. I’ve added a bit of pisco so that they can freeze faster. Remember alcohol doesn’t always freeze, so use just a bit to add the flavor.
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