Paletas de Chabacano y Manzanilla

1. 1

   Combine the water and sugar in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved.

2. 2

   Stir in the chamomile, lower the heat, and simmer for 10 minutes.

3. 3

   Strain through a fine-mesh sieve, pressing with the back of a wooden spoon to extract as much liquid as possible, then return the syrup to the pot.

4. 4

   Stir in the apricots and cook over medium heat, stirring occasionally, until the apricots soften, 5 to 10 minutes.

5. 5

   Let cool until lukewarm.

6. 6

   Stir in the lemon juice.

7. 7

   Pour the mixture into a blender or food processor and blend until its smooth (its fine to leave it chunky, if you prefer).

8. 8

   Refrigerate until completely chilled.

9. 9

   If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.

10. 10

    If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

11. 11

    If using an instant ice pop maker, follow the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.