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Pineapple-Chile Ice Pops


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  • 1 medium ripe pineapple, peeled and cored
  • 1/2 cup fresh lime juice
  • 4 pinches fine salt
  • 2 cups sugar
  • 10 pinches chile de arbol powder or cayenne pepper, or to taste


Servings 10


Step 1

1. Puree the pineapple with an immersion blender or in a food processor, but keep some texture to it. Stir in the lime juice, salt, and sugar by hand until dissolved. Add the chile powder. Fill 3-ounce molds and freeze the popsicles for at least 24 hours and up to 2 days.
2. Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.


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