This year, I am inspired by the memories of going to the Naturista or other vegetarian restaurants in Santiago, Chile, and asking for the vitamin (juice) of beet, carrot, and orange, a favorite combination. During my childhood in Chile, natural fruit juices were trendy; I remember how the “Sacajugo” (juicer) was an object of desire. Nowadays, juices or vitamins are still very popular.
The name Vampiro is something acquired here in the US. Very close to my house is a small Mexican restaurant called La Guadalupana, which offers authentic Mexican food. My family has been clients for more than ten years now. Don Tránsito, the owner, is always there, and the last time we went, he recommended: “the Vampiro” for an early lunch. They do not have an alcohol patent, so it’s not the Vampiro cocktail (with Sangrita, l, me, and tequila), but the agua fresca version.
#PaletaWeek is an event created by Lola of Lola’s Cocina. Thank you, Lola, for the invitation, motivation, and inspiration.
Visit our recipe: Mexican Tostada Bar.Print
- 1 cup of orange juice
- 1 cup of carrot juice or 3 carrots
- 1 cup of beet juice or 1 beet
- If you want to do it with the vegetables directly. Peel and chop the beet and carrot. Place in the blender with 1 cup of water. Process until everything is incorporated. Pass through a strainer or sieve. Add the orange juice. You will need 3 cups total, add more water or orange juice if necessary.
- If you use juices: Mix them in a jug.
- Fill the ice pops molds and place the sticks.
- Freeze all night.
- Unmold and enjoy.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: Frozen
- Cuisine: Mexican
Keywords: vampiro paletas