Authentically unconventional Mexican cuisine doesn’t get better than this…
I’ve been making non-traditional Mexican food since the first time I went vegetarian back in high school to impress my rather dishy vegan crush at the time. Yet, for all the weird combos and desserts I’ve created with avocados (including jalepeño pancakes with avocado syrup), I never once thought to make popsicles. Thankfully, though, someone amazing at Brit + Co did!
The best part about this recipe is that it’s fairly simple and there’s the option to add tequila, which for me is neither here nor there because I hate tequila but surely there are many who will love this aspect of the recipe even more than the concept itself.
To begin, create a simple syrup by mixing one cup of sugar and one cup of water together in a pan, then heat until the sugar is dissolved and set aside. Next, dice up about 4 small avocados, and chop up 1 cup of sliced strawberries. In a blender, toss in the avocados with the simple syrup, tequila if desired, and some lime, then puree.
Now combine the mixture with the sliced strawberries in the popsicle molds and freeze for four hours or until completely frozen.
Don’t forget to share.