Berry sorbet and cream cheese popsicles

A few weeks ago when the sun was shining and temperatures soaring high up here, it seemed a perfect time to open ice cream making season and with strawberries available at every corner, what’s better than a refreshing berry sorbet?

However, once my sorbet was happily chilling in the freezer, the temperatures dropped. Seriously dropped. It feels like early freezing spring or mid autumn here now ( I’ve spent the last few days wrapped in sweaters with heaters fully on), and few prospects of seeing sunshine in the next days.

While this weather may not be ideal to enjoy refreshing treats, this sorbet turned out too good to resist, and although hot tea and sorbet pairing is slightly unconventional one, it works perfectly well for me here.

The sorbet is made out of strawberries with a touch of Creme de Cassis (black currant liquor) which adds complexity and richer berry flavor. Sweetened with a few spoonfuls of honey it’s light, delightful, and most likely the best berry sorbet I’ve made.

Once a sorbet basis is made, it’s easy to transform it to anything else, like cream cheese popsicles.

Simply stir in quark into the prepared sorbet mixture, divide between any molds you have, and after they’ve spent about 30 minutes in the freezer stick in a wooden spoon in each, and continue to freeze fully.

For a full ice cream cheese cake experience, you can make a simple almond crumble and even serve the popsicles dipped in it, making it a fun and easy way to serve ice cream. Happy coming weekend!

5.0 from 5 reviews
Berry sorbet and cream cheese popsicles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 900 grams strawberries
  • 2-3 tablespoons honey
  • 5-8 tablespoons Crème de Cassis
  • 500 grams quark if you want to make popsicles
Almond crumble
  • 50 grams almond flour
  • 50 grams flour
  • 50 grams sugar
  • 50 grams butter
  • pinch of salt
Instructions
  1. Trim the strawberries and place them in food processor together with 2 tablespoons of honey and 5 tablespoons Crème de Cassis. Blend for 30 seconds – 1 minute, taste and add more honey or Crème de Cassis to your taste (I’ve added 8).
  2. If you prefer a sorbet without the strawberry seeds, then strain throw a fine sieve.
  3. Pour in a container and place in a freezer. Stir the sorbet well, once in an hour for the first 3 hours (otherwise you’ll end up with an ice cube).
  4. For popsicles stir in quark, divide between whatever moulds you have and freeze.
  5. To make the crumble heat the oven to 160C/320F.
  6. Line a tray with baking paper.
  7. Mix all the ingredients and rub with your fingers until you have crumbles. Place on a baking tray and bake for 8-12 minutes until golden brown.
  8. Leave to cool before dipping the popsicles.

14 thoughts on “Berry sorbet and cream cheese popsicles

  1. how pretty and your berry sorbet must taste amazing. I d for sure be addicted to the flavors and let’s not mention my husband’s craze for berries and cooling sorbet in the summer heat. Thanks for sharing your recipe! ;)

  2. Apart from dark chocolate, I never buy ice-creams, only sorbets, so your beautiful strawberry sorbet makes me wonder if I should visit my Italian ice-cream shop… I am sure though that your sorbet tastes better than any of those I have ever bought. The popsicles look cute and easy to prepare. I see I can make them without an ice-cream machine!

  3. It’s super hot already here in California so I’m lusting over your your berry popsicles. They look so refreshing! Hope you have a fun weekend!

  4. Love this …damn it’s getting cold here now … I hate that we are at opposite ends of the world. Everytime you post something, it’s out of season here :(

    filing this one away…I love the popsicle idea and dipping it in almond crumble!

  5. Absolutely beautiful (and refreshing – simply by gazing at the photos!). We’ve been having fickle weather too, maybe I should try hot tea and sorbet… :D

  6. Need to save this recipe for the 90 degrees day we are fixing to have. These look incredibly delicious and perfect for hot weather! Gorgeous pictures!

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