These Popsicles are the perfect refreshers for a summer barbecue. Full of fruit flavor, they are ideal for children and adults alike. For a more sophisticated treat, omit the Popsicle sticks and serve a few scoops of the sorbet in chilled cocktail glasses.–Susie Theodorou
LC Lazy Summer Sorbet Note
Look, we don’t judge. So go right ahead and happily lick some Popsicles if you please, regardless of whether there’s the pitter-patter of little feet in your domicile. Feel a little sheepish? We encourage you to let that go, although if you feel the need you can easily turn these handy DIY pops into a sophisticated sorbet, just as the author mentions above. But like we said, no judgment here.
Tropical Fruit Popsicle
- Quick Glance
- 25 M
- 4 H
- Makes 12 popsicles
Special Equipment: Ice cream maker, 12 plastic or paper cups, and 12 popsicle sticks
- 2 cups cold water
- 2/3 cup granulated sugar
- 4 pounds seedless watermelon, rind removed and fruit cut into chunks, or 3 pounds ripe papaya, peeled and seeded, or 5 ripe mangoes, peeled and fruit cut away from the pit
- Juice of 2 limes
- 1. If making Popsicles, place twelve 1/3-cup plastic or paper cups on a baking sheet and place in the freezer.
- 2. Warm the water and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Bring to a boil and cook until a light syrup forms, about 5 minutes. Pour the syrup into a bowl and let cool to room temperature.
- 3. Dump the fruit in a blender (a food processor will yield a different, less desirable texture) and purée until smooth. You may need to do this in 2 batches. Strain the purée through a sieve to remove any seeds or large lumps. Mix the purée with the cooled syrup and stir in the lime juice until well combined. Refrigerate for 1 hour.
- 4. Place the purée in an ice cream machine (you may have enough to make 2 batches) and process for 30 to 40 minutes or according to the manufacturer’s instructions.
- 5. If making Popsicles, once the sorbet is thick, spoon it into the chilled cups and insert a Popsicle stick in the center. Freeze for 2 hours or until solid. To serve, hold the cup between the palms of your hands for 30 seconds, then gently ease the cup away from the Popsicle. To store, place the Popsicles in freezer-safe resealable plastic bags.
If making sorbet, once the sorbet is thick, serve it immediately or transfer it to a resealable container with a tight-fitting lid and freeze for 2 hours or so to firm it. The Popsicles–or the sorbet, if you choose not to spoon it into cups–is best the same day although it will keep for up to 2 weeks in the freezer.)
- No ice cream maker? No problem. Opt for a granita rather than a sorbet, which has a coarser consistency than sorbet and requires no special equipment aside from a fork. Just pour the mixture into a metal baking dish and freeze for several hours, scraping it every 30 minutes with said fork.
Recipe Testers Reviews
The sorbet is extremely refreshing and not too sweet—perfect for the 90°+ days we’re having. I used 1/4 large watermelon, which weighed exactly 4 pounds before the rind was removed. After pureeing and combining the strained puree with the lime juice and simple syrup, I had enough liquid to fill the 2 containers of my Cuisinart ice cream machine; therefore, I had to churn twice and ended up with just under 2 quarts sorbet. My tasters really liked this sorbet and I’ll definitely be making it again.
For those out there without an ice cream maker, don’t shy away from this recipe. I followed all of the steps for the popsicles and poured the final cooled liquid into each cup and placed it in the freezer. Two hours later I added the sticks, and it worked beautifully. Kids and adults alike loved them. We made two batches, one with watermelon (which was small to medium size) and one with mango. Both were excellent but noticed that the mango version was sweeter than the watermelon.
This was a refreshing treat. It was easy to assemble and it froze nicely. I measured all the liquid ingredients: 4 cups watermelon juice after being strained, 1 2/3 cups simple syrup, and 2 tablespoons lime juice. After freezing it for over 24 hours, it produced a tasty, icy pop. I’d hoped for a more concentrated flavor, but for the small effort and few ingredients, it turned out nicely. I think next time I’ll infuse the syrup with basil or rosemary or something like that.