Now Is the Time for Sorbet on a Stick
It’s berry season
You have a choice here: To make this treat, you can use packaged, unsweetened frozen fruit — or you can seek out Tristar strawberries, blueberries, melons, and other fruits that are showing up at farmers markets. If you’re buying fresh, consider picking up extra and freezing it for when you’re missing summer’s bounty later in the year. Either molds or paper cups and wooden sticks will work — anything in that 4- to 6-ounce range.
A few other notes: Based on the variations below the original recipe, I hope it’s obvious you can use any fruit you like here. Chop it up as needed.
You can also 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.
You can also add chocolate: Make sure it’s good-quality dark chocolate—one or two ounces per batch is plenty. Chop it fine and add it after pureeing the fruit in Step One.
And last, consider adding fresh herbs to the pops. Figure about two tablespoons for each batch. Replace the water with other liquids, like coffee, tea, or non-dairy milk.
Ingredients
- 2 cups fresh or frozen raspberries
- 2 teaspoons fresh lemon juice
