Paletas — Mexican ice pops — are the easiest summer treat there is, and agua fresca makes them almost automatic. Mix a slightly stronger batch, pour, freeze. The real fruit and chia hang suspended in every bite.
Makes 6–8 paletas · 5 min + freezing
The base method
- Mix your agua fresca a little stronger than usual — about 1½ tablespoons per cup of cold water — so the flavor stays bold once frozen.
- Stir well and let it rest a few minutes so the chia blooms.
- Pour into paleta or popsicle molds, add sticks, and freeze 4–6 hours until solid.
3 flavors to try
- Hibiscus Guava: tuck a few fresh guava or strawberry slices into the mold for a fruit-studded pop.
- Lime & Chia: add a mint leaf and a thin lime wheel — like a frozen limonada.
- Horchata: creamy and cinnamon-sweet; dust with cinnamon after unmolding.
Tips
- No molds? Use small paper cups with wooden sticks, or an ice tray for bite-size cubes.
- Unmold easily: run the mold under warm water for a few seconds.
- Creamier pops: swap part of the water for milk or coconut milk.
🧊 Made with La Monjita Aguas Frescas
Real fruit and chia, 1 tablespoon per glass — and the base for the easiest paletas you’ll ever make.
Shop Hibiscus Guava →