Kick the Summer Heat with These Peach Margarita Paletas
Vianney Rodriguez, the South Texas food blogger behind Sweet Life, cools off with her paletas made with fresh Texas peaches, Cointreau, and plenty of tequila.
Summer is upon us, bring on the paletas! During the hot days of summer, nothing cools you off more than an icy cold paleta. The weather has been amazingly hot here in South Texas, which means only one thing: It's time to make paletas, lots and lots of paletas.
Paletas are Mexican ice pops that originated in Mexico in the early 1900s. There are fresh fruit variations, cream-based ones, and some even include spices, herbs, and nuts. Paletas are vivid, bursting with flavors, and come in endless fruit combinations. Sold in pushcarts, the paleta vendor would ring a little bell as he walked in the streets next to my abuelita's house in Matamromoras, Mexico. When we heard that little bell, we would run to ask Papi for change. Paletas are the ultimate summertime treat, and we couldn't get enough of them.
Now, as an adult, I still want to enjoy a refreshing paleta, but I'll take mine spiked, thank you. These peach margarita paletas are made with fresh Texas peaches, Cointreau, and plenty of tequila. I picked up a crate of fresh Fredericksburg peaches at a roadside stand. Juicy, sunkissed Texas peaches are one of the rewards of surviving another summer in Texas. Our daily temperature can range from high in the 90s and well into the 100s—brutal.
WATCH: Frozen Strawberry Lemonade
Paletas can be easily made at home—all you need is a set of molds, fresh fruit, and the patience to wait for them to firm up. To make these Peach Margarita Paletas, I juiced the peaches before mixing in the Cointreau and tequila. You could also add diced peaches to the mixture before pouring into the mold. Fresh mint would also work well. Paletas spiked with alcohol will take additional time to firm, but trust me, it's worth the wait. When serving, sprinkle with salt for the full effect.
These margarita paletas can be made with blueberries, melon, pineapples, and mango with plenty of chile.
Vianney Rodriguez is an award-winning food blogger, recipe developer, and the author of Latin Twist, a collection of delicious Latin-inspired cocktails. On Sweet Life, I share my passion for good food and experiences and memories celebrated with family, through travel, entertaining, and soul-satisfying meals. Every post on Sweet Life is filled with the vibrant culture and food of South Texas. As a proud Tejana, I invite you to join me on this journey and to experience all the rich culture that Texas has to offer.