Kim O’Donnel really likes David Lebovitz’s book “The Perfect Scoop”, in her July 26th blog entry, she mentions using one of the recipes from his book to create some popsicles. I’ve been looking for a better sorbet recipe and decided I’d use it with the white peaches I bought at the farmer’s market this past weekend. I have them in a brown paper bag ripening a little more in the garage as I type!
I have to admit, I like what I’ve seen so far of David’s recipes and will probably pick up a copy of his book as well.
So, since my ice cream machine will ”churn” about 3 cups at a time, I’ll substitute peaches directly for the watermelon below and I’ll probably use a lemon instead of a lime. Just because I have lemons. I only have Cyclone tequila flavored rum or moonshine for the alcohol so I’ll probably just leave it virgin. I’ll also pass on the chocolate chip “seeds”.
I wonder how mixing in Splenda for 1/2 the sugar would work out.
Watermelon Sorbetto Popsicles
From “The Perfect Scoop,” by David Lebovitz
Ingredients
3 cups watermelon juice — from about a 3-pound chunk of melon, rind and seeds removed and pureed in a blender or food processor
1/2 cup granulated sugar
pinch salt
1 tablespoon juice of a lime
1-2 tablespoons vodka (optional)
1-2 tablespoons mini semisweet chocolate chips
Method
In a small nonreactive saucepan, heat about 1/2 cup of the watermelon juice with the sugar and salt, stirring until sugar is dissolved. Remove from heat and stir sugared syrup into remaining 2 1/2 cups of watermelon juice in a medium bowl. Mix in lime juice and vodka (if using).
Chill mixture thoroughly, for at least four hours, then pour mixture into plastic popsicle molds and freeze until firm, at least 6 hours.
For sorbetto out of the mod: Freeze chilled mixture in ice cream maker according to the manufacturer’s instructions. During last minute of churning, add chocolate chips.
