The rose water is subtle here, just enough to bring out the fruit's floral quality. You'll need popsicle molds and sticks.
Sunset JUNE 2013
1. Pit fruit, cut into chunks, and put in a large saucepan with 1/2 cup sugar and the lemon juice. Cover, bring to a boil, then reduce heat and simmer until pulp mashes easily with a spoon, 5 to 8 minutes.
2. Transfer fruit with a slotted spoon to a food processor. Whirl until only tiny pieces of skin remain. Return to liquid in pan, stir in rose water, and chill in a bowl of ice water until very cold, stirring occasionally.
3. Pour mixture into a 9- by 13-in. pan, cover, and freeze until it's firm but still shows a fingerprint when pressed, about 2 1/2 hours.
4. Beat cream, remaining 2 tsp. sugar, and the vanilla with a mixer in a medium bowl until thick. Stir frozen mixture to soften slightly, then fold in cream with a few strokes to leave big white streaks. Spoon mixture into 8 or 9 popsicle molds (1/3-cup size) and push a popsicle stick into each.
5. Freeze creamsicles, covered, until firm, at least 6 1/2 hours. To remove, dip molds in a bowl of warm water about 10 seconds, then gently squeeze pops to loosen.
*Find rose water with baking supplies at well-stocked supermarkets.
Make ahead: Up to 2 weeks.
Note: Nutritional analysis is per creamsicle.
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