Sweet Dispatch: Popsicle Time on the High Line, NYC.
Let's get one thing straight. In general, the creamsicle is about as close as I am going to get to having fruit in my popsicles—just way too healthy, and it always seems like I am wasting valuable time and energy eating them that I could be devoting to pudding, ice cream, or gelato.
But the other day something happened while strolling the High Line in NYC.
People's pace slows slightly on the High Line. They smile at each other. They point at pretty buildings and flowers they see. At least, they did on the day I visited. And as I walked uptown from the Chelsea Market entry point, many of the people that I saw strolling opposite me had popsicles. Those popsicles looked good.
When I finally passed the popsicle point--a little stand called La Newyorkina--I kept right on walking—but when I turned around to get back to my starting point, I simply couldn't resist its siren call. And I recognized them from the cover of the newly-released cookbook Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.
I chose the papaya lime flavor, as it had the prettiest color.
This was a sophisticated sweet, with the mellow papaya flavor brightened up by the zing of lime, and flecked with little bits of rind for extra flavor.
Maybe it was the sunshine; maybe this was just an extremely well-made version of the sweet frozen treat. But all I can say is, after this experience, I may be making a segue from paleta-hater to pal of the paleta.