Mexican Pineapple Pops

1. 1

   In a small bowl, whisk together pineapple juice, 3/4 cup water, the lime juice, salt, and sugar until sugar dissolves. Stir in chile flakes. Pour seasoned juice into a spouted measuring cup, then into 8 (1/4 cup) popsicle molds* to fill each by two-thirds (before each pour, stir liquid to distribute chile flakes). Add enough pineapple to each so liquid rises to the fill line.

2. 2

   Freeze pops until slushy (don't insert sticks yet), about 2 hours. With a chopstick, stir up fruit and chile flakes to distribute evenly. Insert sticks and freeze pops until solid, at least 4 hours more.

3. 3

   To remove popsicles from molds, either let sit at room temperature 5 minutes or run under warm water 10 to 15 seconds.

4. 4

   *We used 1/4-cup cylindrical molds from Aymuna ($99/8 molds; amazon.com).

5. 5

   Make ahead: Up to 2 weeks, frozen.

6. 6

   Allow 20 minutes, plus 6 hours to freeze.

* Per serving · 4 servings · Values may vary.