Pineapple Chile Popsicles


Pineapple Chile Popsicles

1 cup sugar

4 cups minced fresh pineapple

1 serrano, sliced in half


Bring sugar and chili and 1 cup water to a boil in a small saucepan and stir until sugar dissolves.  Transfer mixture to a bowl, strain and refrigerate until chilled.


Pour 3/4 of the chilled mixture and half of the pineapple into a blender; puree.  Taste for flavor and add more serrano simple syrup, if desired.  Set a fine sieve over a bowl and strain pureed pineapple mixture, discarding solids.  Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds.


Transfer molds to the freezer and freeze until slushy, about 1 hour.  Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more.  To release ice pops from molds, run the bottom of the molds briefly under warm water.