Monday, 26 September 2016

Rose & Raspberry Sorbet Popsicles...

I love popsicles...I make them all Summer long (and Winter!). I find that they are so much easier than scooping ice cream or sorbet into a bowl, less fuss, less hassle, less mess and no melting, half empty tubs forgotten on the kitchen counter...

1 Cup of sugar
1 Cup of water
2 Tablespoons of honey
2 Tablespoons of lemon juice
400 grams of raspberries,fresh or frozen
1 Cups of water, extra
1 Tablespoon of rose water, or to taste

If using frozen raspberries, allow to defrost. 
To make the sugar syrup, bring sugar and water to a boil in a saucepan over low heat, stirring constantly until sugar has dissolved. As soon as it comes to a boil, remove from heat and stir in the honey and lemon juice. Allow to cool completely. 
Blend the raspberries with the remaining cup of water. Push through a fine mesh sieve. Discard the seeds. Whisk in the sugar syrup and chill well. Just before churning, stir in the rose water. Freeze in an ice-cream machine according to manufacturers instructions. Set in popsicle moulds, or alternatively,scoop into a tub.

Note: If you are using popsicle moulds, you do not HAVE to churn in an ice cream maker. Simply pour the mixture directly into the moulds,but I find that the texture is much nicer when churned.