I can’t believe it’s already been three months since our last Jeni’s Spinalong post. For this spinalong, we decided to go with the a “summer” theme, as it is rapidly approaching. We played it fast and loose with the base recipe, having only one requirement: that the base involve fruit of some kind.
As I was flipping through my Jeni’s Splendid Ice Creams book for inspiration, I wanted something light, refreshing, and summery. One recipe in particular jumped out at me: Watermelon Lemonade Sorbet. It was like taking everything I love about summer and spinning it into a delicious dessert. What more could a girl ask for?
Shannon chose their Riesling-Pear sorbet and kicked it up several notches, turning it into grilled cantaloupe sorbet. She freaking grilled ice cream, people! That girls is a food wizard, people, I swear.
I immediately had visions of summer cookouts and pool parties, ice cold melon, refreshing lemonade, grillled things, and summer sun… I honestly couldn’t think of better recipes to welcome summer with. Since this watermelon-lemonade recipe was perfect as-is, I resisted my usual urge to tinker and made only one single slight modification: I made them portable. Because summer just screams “popsicles” doesn’t it?
Some popsicle-making tips:
1. Don’t fill it all the way. Remember that water expands when it freezes, so leave about 1/4 inch or so at the top of your mold.
2. A lot of people will tell you to partially freeze your popsicles before adding the sticks, this has to do with them moving around when it begins the freezing process. While probably helpful, it’s not something I bother with because I’m the type of person who will forget to add the stick and end up with popsicle-shaped sorbet ice cubes instead.
3. Try to make sure the popsicles are level when they are freezing, or you may end up with lopsided pops. Still edible, but not as pretty.
4. To help ease the release of the popsicle from its mold, wrap a damp, warm cloth around the popsicle you would like to remove. After about 30 to 40 seconds, gently start to wiggle the popsicle stick to free the popsicle from its mold. Don’t be too aggressive or you might pull the stick out and end up with… a popsicle-shaped sorbet ice cube.
5. If you aren’t sure which mold to use, I have this one and have no complaints. They’re all about the same, what it mostly comes down to is what you want the shape of your final product to be.
- 2 1/2 cups watermelon puree - from 1 (3-lb) watermelon
- 1/2 cup fresh lemon juice - from 2 to 3 medium lemons
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- Puree watermelon (without the rind) and measure out 2 1/2 cups of puree. Pour puree into a a medium bowl. If you have extra puree, you could make some margaritas
- Fill a large bowl with ice water.
- Heat lemon juice, sugar, and corn syrup in a small saucepan and bring to a boil. Continue boiling, stirring, until the sugar is dissolved. Remove from heat and allow to cool slightly.
- Whisk the lemon mixture into the pureed watermelon and pour into a 1-gallon Ziploc bag. Close the bag and put into the ice water bath until chilled. Let chill at least 30 minutes.*
- Pour sorbet into your ice cream canister and spin according to manufacturer's directions until the sorbet reaches the texture of softly-whipped cream.
- Spoon sorbet into popsicle molds**, insert popsicle sticks, and place into the coldest part of your freezer. Freeze for 8 hours, or overnight.
- To release popsicles from the mold, wrap a damp, warm dish towel around the popsicle you would like to release. After about 30 seconds or so, begin to gently wiggle the popsicle until it releases from its mold. See notes below if you don't plan to enjoy your popsicles immediately.
* If you're not going to spin the sorbet immediately, dry off the bag and place it in your refrigerator until you're ready to spin your sorbet.
** This recipe filled my popsicle mold and still had about 1/4 to 1/2 cup leftover, which I froze separately just as regular sorbet.
*** If you aren't going to enjoy the popsicles right away, after releasing the popsicle from its mold immediately wrap it in plastic wrap and place into a gallon-sized freezer bag and return to the freezer. Repeat with other popsicles, wrapping individually in plastic wrap and adding them to the gallon-sized freezer bag for storage.
[ Recipe from Jeni’s Splendid Ice Creams at Home ]
[ View Shannon’s Grilled Cantaloupe Sorbet here ]