By Tracey
Watermelon Sorbetto Popsicles
from The Perfect Scoop by David Lebovitz
Ingredients:
- 3 cups watermelon juice*
- 1/2 cup sugar
- pinch of salt
- 1 tablespoon lime juice
- 1 tablespoon vodka
- popsicle mold (or 3 oz paper cups and popsicle sticks)
Directions:
Combine 1/2 cup of the watermelon juice, the sugar and salt in a small saucepan. Bring to a simmer and cook until the sugar has dissolved, stirring occasionally. Remove the pan from the heat and add the mixture to the remaining 2 1/2 cups of watermelon juice. Stir in the lime juice and vodka.
Pour the mixture into your popsicle molds. Freeze until solid (I like to freeze mine overnight). (If you use the paper cup method, pour into the paper cups and let freeze for a few hours, until the mixture can support the sticks, then insert them and continue freezing until solid.) To serve, run warm water over the popsicle mold until you can remove the popsicle. (If you use the paper cup method, just peel away the paper.)
*Just chop your watermelon into pieces and puree in a food processor or blender. The author notes that a 3 lb melon (including rind) usually yields 3 cups of juice. I forgot to take notes when I made this recipe – I know I scaled back quite a bit, I think I made 1/3 of the recipe and wound up with 6 popsicles.
