A Popsicle for Everyone
Wednesday, August 08, 2012
I make ice cream at least once per summer, because I have an ice cream maker and it has to earn its place in my cabinets. I always enjoy it in the end, but the process of pre-freezing the sleeve, making the ice cream base, chilling the custard properly, churning the ice cream, and then maturing it in the freezer before getting to enjoy it is so long and involved that I pretty much only do it once per summer.
Popsicles, on the other hand, I could make just about every week from June through September. They’re so much less work and planning, and with a summer like we’re having, who wouldn’t want to have a refreshing, icy popsicle every single day? They’re also a perfect and perfectly easy way to use whatever perfectly ripe fruit catches your eye at the farmer’s market, like the blueberries and nectarines did for me last week. Just blend them with a little bit of orange juice, some simple sugar syrup to balance out the tartness, and a small shot of orange liqueur to punch things up for the grownups, pour them into molds, wait a couple of hours, and you have all the flavor of summer with a tiny fraction of the work a sorbet or granita would require.
¼ cup granulated sugar
¼ cup boiling water
3 ripe nectarines
½ pint blueberries
½ cup fresh orange juice
1 tablespoon Cointreau (optional)
Mix the sugar and water together in a one-cup heat-safe measuring cup until the sugar is dissolved. Let cool to room temperature.
Peel and roughly chop the nectarine, placing it in a 2-cup liquid measuring cup. Add the blueberries and juice, and blend with an immersion blender until mostly smooth but still speckled with blueberry bits. (You can do this in the carafe of a regular blender instead.) Add about a third of the syrup to the fruit mixture and taste, adding more as necessary until it’s as sweet as you want it, erring on the side of a little too sweet since freezing will dull the flavors a bit. Add the Cointreau if using.
Pour the mixture into popsicle molds and insert the sticks. Freeze until solid, then unmold and enjoy.
Note: You can swap out the fruit for anything other kind you prefer in this basic recipe, and you can also scale it up easily to however many popsicle molds you have.