The City Magazine Since 1975

Sweet Watermelon Sherbet Pops

June 2018
RELATED FEATURE: 
Chris Ryan, executive pastry chef at Belmond Charleston Place, enriches these pops with a touch of cream—perfect for kids of all ages dreaming of Creamsicles from the ice cream truck
SERVES: 
12
Rate This Recipe: 
0
INGREDIENTS: 

For the lemon syrup:

2 Tbs. + 2 tsp. pectin
3 cups sugar, divided
1 cup fresh lemon juice
1 cup water

For the watermelon sherbet mix:

1 lb., 6 oz. cubed watermelon (about 4 cups), seeds removed
2 tsp. fresh lime juice
11/4 cups lemon syrup
5 oz. heavy cream
12 (2 1/2-oz.) popsicle molds
Popsicle sticks

DIRECTIONS: 

For the lemon syrup:

Combine the pectin and 1/2 cup of the sugar in a bowl. Combine the lemon juice, water, and remaining sugar in a small saucepan over medium-high heat and bring to a boil. Remove the saucepan from the heat and whisk in the sugar-pectin mixture. Return the saucepan to the heat and boil the mixture for 30 seconds. Remove the saucepan from the heat and cool the mixture to room temperature.

For the watermelon sherbet mix:

Working in batches if necessary, combine the watermelon, lime juice, and lemon syrup in a food processor and puree. Strain the mixture into a bowl and whisk in the heavy cream.

Ladle the mixture into the molds, insert the sticks, and freeze until hard, at least two hours. (If the sticks won’t stand in place, freeze the pops for 30 minutes before inserting the sticks.) Remove the pops by carefully running the molds under warm water just long enough to release the pops from the sides of the molds, making sure not to get water in them.

Pops still in the molds can be stored in a zip-top bag or wrapped in plastic for about one month, or place unmolded pops on a parchment-lined tray and refreeze before placing them in a zip-top bag.

CHEF’S NOTE: Refrigerate the lemon syrup for up to a month and use it for pops made with summer berries, fruit smoothies, and sorbets.