Raspberry Sorbet on a Stick

Name: Raspberry Sorbet on a Stick
Total time: PT-496091H24M42S
Ingredients: 2 cups fresh or frozen raspberries; 2 teaspoons fresh lemon juice; 2 tablespoons maple syrup or other sweetener (optional)

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Makes 4 servings 1x

Time 10 minutes, plus 2 hours to freeze

Units Scale

Ingredients

2 cups fresh or frozen raspberries
2 teaspoons fresh lemon juice
2 tablespoons maple syrup or other sweetener (optional)

Instructions

Put the fruit, lemon juice, and maple syrup, if you’re using it, in a food processor. Add 1 tablespoon of water and puree until smooth, stopping the machine to scrape down the sides once or twice. Add more water, 1 tablespoon at a time, to keep the machine working, being careful not to overprocess and turn the fruit to juice.
Spoon the sorbet into plastic molds or small paper cups arranged on a tray, and transfer them to the freezer. If they don’t already have sticks, after an hour or so, insert one into each cup, and freeze until solid.
To remove the pops, run them upside down under cool water for a few seconds and loosen them from the mold.

—Recipe from The VB6 Cookbook

Recipe variations

Piña Colada on a Stick Use pineapple for the fruit and add 1/4 cup unsweetened shredded coconut, 2 tablespoons coconut milk (reduced fat is fine), and some fresh mint before pureeing.

Thai Iced Tea on a Stick Combine 2 cups black tea, 1/2 cup coconut milk (reduced-fat is fine), and 1 teaspoon five-spice powder or cinnamon to the mix.

Melon-Cucumber on a Stick Instead of raspberries try 1 cup chopped melon (any kind) and 1 cup chopped cucumber. Add 1/4 cup fresh lime juice and 1/4 cup fresh cilantro before pureeing.

Spicy Mango on a Stick Skip the sweetener. Use 2 cups chopped mango instead of the raspberries and lime juice instead of the lemon juice. Add some or all of a fresh hot red chile (like Thai or serrano), or 1/4 teaspoon cayenne, before processing.

More Ideas

I hope it’s obvious you can use any fruit you like here. Chop it up as needed.

Go savory: Skip the sweetener and add a pinch of sea salt and a few grinds of pepper, and use more lemon juice instead of the water.
Add chocolate. Make sure it’s good-quality dark chocolate; 1 or 2 ounces per batch is plenty. Chop it fine and add it after pureeing the fruit in Step 1.
Add fresh herbs to the pops: Figure about 2 tablespoons for each batch.
Replace the water with other liquids, like coffee, tea, or non-dairy milk.