2 cups water
2/3 cup sugar
3 (1-inch strips of lime zest)
¾ cup freshly squeezed lime juice
Merci Mercado Sal de Chapulin (grasshopper salt) for dusting
Combine the water, sugar and lime zest in a small saucepan. Cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain to a fine-mesh sieve, then stir in the lime juice.
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
Sprinkle the Sal de Gusano over each of the ice pops (you can cover the whole or half of the ice pop)