Rating: 5 stars
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The rose water is subtle here, just enough to bring out the fruit's floral quality. You'll need popsicle molds and sticks.

This Story Originally Appeared On sunset.com

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Credit: Aya Brackett; Styling: Nissa Quanstrom

Recipe Summary

total:
1 hr 30 mins
freeze:
9 hrs
Yield:
Makes 8 or 9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

108 calories; calories from fat 29%; protein 0.9g; fat 3.5g; saturated fat 2g; carbohydrates 20g; fiber 1.2g; sodium 3.5mg; cholesterol 12mg.
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