Popsicle Recipes To The Rescue

From The Perfect Scoop by David Lebovitz, a must have cookbook of frozen delectables.

Mango Popsicles (actually sorbet but..)

2 large ripe mangoes
2/3 cup sugar
2/3 cup water
4 teaspoons freshly sqeezed lime juice
pinch of salt

1. Peel and cube mangoes. Place in blender with remaining ingredients. Puree until smooth.

2. Pour into popsicle molds and chill until firm.


Watermelon Popsicles (sorbetto once again)

3 cups pureed watermelon ( from a 3 lb. chunk of melon)
1/2 cup sgar
pinch of salt
1 tablespoon freshly squeezed lime juice
3 tablespoons mini chocolate chips

1. In a small saucepan, heat 1/2 cup watermelon puree with sugar and salt, stirring until sugar is dissolved.

2. Remove from heat and stir the sugared syrup into the remaining watermelon juice. Stir in the lime juice.

3. Pour into popsicle molds and freeze until firm.


My note for both recipes: It is likely you will have leftover purees. You can save them until the next day and refill molds as you eat them. OR use watermelon puree to make a peppermint/watermelon iced tea and Mango puree for a mango/ginger tea.