If you’ve succumbed already to the summer heat you’ll be glad to know that sweet relief is on hand thanks to the inimitable Mark Bittman’s Minimalist column.
This week he shows how to make exceedingly easy and refreshing fruit frozen sticks, even adding a dash of milk or horchata to produce authentic Mexican paletas. And in true Gastrokid fashion he recruits his own mini-Minimalist to help.
As Mark writes: "A couple of good examples are bananas puréed with milk, vanilla
(lime or lemon are also good options) and sugar; and berries, puréed
and mixed with lime, a touch of chili, and, again, some milk and sugar."
Bring on the heat (and the paletas) we say.