May 24, 2011 § Leave a Comment
I inherited some popsicle molds from Susan before she and Kevin left for California. Actually, she just found them in the house they were renting, so I don’t really know who’s they are, but that’s beside the point. The point is, we love these things! You can do so many different kinds of popsicles. There have been pureed blueberries (with a bit of honey, lemon juice and rind), for blueberry popsicles. There have been watermelon popsicles made from a watermelon sorbet (recipe below) . There have even been popsicles made from just pouring whatever kind of juice we were having that day, and freezing them. We can’t get enough popsicles. And why not? It was 93 degrees yesterday. I went out at 5:30 (pm) for some weeding and I was dripping in about 5 minutes. So, bring on the popsicles!
**Our popsicles usually need to freeze for about 4 hours, but it depends on the size of the molds, I would think.
The watermelon sorbet is really refreshing, but I would give this warning: watch the salt. Mine came out well, but I could tell I was heavy on my “pinch of salt”. Also, the black bits (seen in the popsicles) are not seeds, but mini chocolate chips that are optional in the recipe. They gave the popsicles and sorbet a trompe l’oeil effect, but leaving them out is a great option, too. Really good, either way.
*you’ll need an ice cream maker for this recipe.
adapted from The Perfect Scoop by David Lebovitz
3 cups watermelon juice (purée about 3 pounds of watermelon flesh with seeds removed)
1/2 cup sugar
pinch of salt
1 tbsp lime juice
1/4 cup mini chocolate chips (optional)
Heat 1/2 cup of the watermelon juice with sugar and salt, stirring until sugar disolves. Remove from heat and stir it into the remaining watermelon juice. Mix in the lime juice and the vodka (if using). Chill thoroughly, then freeze the mixture in the ice cream maker according to the manufacturer’s instructions.