If you’ve ever cooled down with a chilled glass of agua de melón in Mexico or sipped on sweet melon juice in the Philippines, you already know what inspired these paletas. They’re bright, juicy, and lightly floral from a splash of orange blossom water, with just enough ginger to wake up your taste buds. These are the flavors of warm days, market stalls, and childhood that’s been preserved in popsicle form.
Why You’ll Love This Recipe
🍈 Inspired by two iconic melon-based drinks from Mexico and the Philippines
🌞 Bursting with fresh, juicy flavor and a zesty ginger lift
👶 No fancy gear required. A juicer or blender + a popsicle mold is all you need
❄️ Naturally dairy-free, no added sugar, and perfect for hot weather
👯♀️ Makes a batch of 6. It’s easy to double for summer parties or playdates
Special Equipment You’ll Need
🍉 Juicer – A cold press juicer works best for extracting clear juice from pineapple, melon, and ginger.
🔪 Melon scraper or fork and spoon – For scraping fresh melon into soft, icy strands. If you don’t have one, don’t let it deter you from making this! Use a fork to scrape and a spoon to scoop it out.
🥣 Large measuring cup with spout – Makes it easier to pour the juice blend into molds without spilling.
🧊 Popsicle mold + sticks – Any 6-slot mold will work, but silicone molds make unmolding easier.
Ingredients
Yield: 6 paletas
Prep Time: 30 minutes
Freeze Time: 12–24 hours
- 300 ml pineapple juice (approx. 400 g fresh pineapple)
- 1 tbsp fresh ginger juice (from 1 small knob ginger)
- 1 tbsp orange blossom water
- 1 kilo melon (divided: 500 g for juice, 500 g for scraping)
- Optional: Tajin for sprinkling for a a bit of sweet-and-savory kick
Instructions
- Juice everything:
Juice the pineapple, ginger, and 500 grams of the melon separately. You should have about 1 cup of melon juice. - Scrape and chop:
Use a melon scraper or fork and spoon to scrape the other 500 grams of melon into strands. Roughly chop into short pieces, about ½ inch long. - Mix it up:
In a large measuring cup or mixing bowl with a spout, combine the pineapple juice, melon juice, ginger juice, and orange blossom water. - Fill the molds:
Spoon about 1 tbsp of scraped melon into each popsicle mold cavity. Top off with the juice mixture. - Freeze:
Insert sticks (if required) and freeze for 12–24 hours until solid. - Serve:
To release the paletas, briefly run the mold under warm water. Serve immediately.
Tips & Tricks
- No juicer? Use a blender and strain the juices through a fine mesh sieve or cheesecloth.
- Extra texture: Keep some melon in longer strands for a more icy, chewable bite.
- Use ripe fruit: Overripe melon and pineapple will yield the sweetest, most fragrant paletas.
- Popsicle sticks shifting? Let them freeze for 30–60 minutes before inserting sticks to keep them centered.
- Level it up: Add a splash of coconut water for even more hydration.
Variations
- Spicy-sweet twist: Add a pinch of Tajín for a Mexican-inspired kick.
- Minty cool-down: Add a handful of mint to the juiced melon.
- Floral swap: Sub orange blossom water with hibiscus water for island vibes.
Storage
Store paletas in the freezer for up to 2 weeks, wrapped individually in plastic bags and stored in a zip-top freezer bag. For best texture, enjoy within the first week.
Pairing Suggestions
🍹 As a caffeine-free treat option along with Lemongrass Sage Green Tea Sparkler on a sunny afternoon
🍚 Serve after a savory dish, such as Double Adobo Sopes as a palate cleanser.
🍰 Make citrus shine as a theme with Orange Chorizo Meatballs.
Hey It's Jen Lou 