Raspberry & Rosewater Ice Pops | TMix+
Sweets & Desserts

Raspberry & Rosewater Ice Pops

Time: Less than 1 minute in the Thermomix; 4 hours freezing
Yield: 6

Does a popsicle by any other name taste as sweet? We were tempted to call these pretty rose-scented specimens popsicles but—it turns out—the word “popsicle” was trademarked in the United States following its invention back in 1905. The story goes that an 11-year-old boy from the San Francisco Bay area, Frank Epperson, accidentally left a mixture of soda powder and water outside in a cup on a freezing night; the next morning he found it had turned to ice around its wooden stirrer. After licking the result and finding it delicious, he repeated the experiment. At first Epperson called it an “Epsicle” but when he went to patent it, years later, his children called it “Pop’s icicle”—and from that came the name “popsicle”.

These days the Popsicle brand belongs to multinational Unilever, which jealously guards the name and has been known to threaten legal action against those who attempt to borrow it. None of us needs a lawsuit when all we crave is a cooling dessert on a stick, so we’ve called Alyce Alexandra’s easy, summery treat by the more generic American name “ice pop”. 

There’s no need to pop to the shops for icy treats when you’ve got a Thermomix and a few freezer-and-pantry basics to hand. Even better, there’s no need for an ice-cream machine. 

Feel free to vary the berry component. “Any berry can be used for this recipe,” Alyce says. “Try blackberries, which also pair well with the rosewater.”

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Raspberry & Rosewater Ice Pops
Ingredients
250 grams frozen raspberries
150 grams sweetened condensed milk
150 grams cream
1 tablespoon rosewater (or to taste)
Method
  1. Place raspberries in the Thermomix bowl, mill for 10 seconds/speed 8. Scrape down sides. 
  2. Insert Butterfly. Add condensed milk, cream and rosewater, whip for 30 seconds/speed 4
  3. Divide evenly between 6 ice-cream moulds or dariole moulds. Insert popsicle sticks and freeze ice creams for a minimum of 4 hours. 
  4. To serve, run moulds under lukewarm water and slice ice creams out. Serve immediately.

AND … Bought a big bottle of rosewater and wondering what to do with the rest? Check out Fiona Hammond’s watermelon-strawberry sorbet. Or keep some in a spray bottle in the fridge for spritzing your face on hot summer days.