What’s the best way to welcome guests? If it’s hot out, take a hint from the hospitality experts at Dorado Beach, a Ritz-Carlton Reserve. Upon arrival at the luxurious sanctuary in Puerto Rico, guests are offered their choice of mango, coconut or guava popsicles. (Don’t be afraid to ask for more than one – that’s what ELLE Gourmet editorial director Erin McLaughlin did.) We asked the talented culinary team at Dorado Beach to share their secret popsicle recipe. Put a batch in the freezer before your next summer get-together and prepare to be known as the host with the most.
Where is sorbet stabilizer and where can I get it?
Sorbet stabilizer is used to prevent crystal fragments from forming. Try this one from Modernist Pantry.
For more tips about making excellent popsicles, read how chef Andrew Chase trouble-shoots his way to perfect popsicles.
Tropical Fruit Popsicles
Ingredients
- 1¾ cups sugar
- ½ cup liquid sweetener maple syrup, agave syrup or
- 5¼ cups water
- 2 tsp sorbet stabilizer
- 4 cups mango, coconut or guava purée
Instructions
- Mix the sugar, liquid sweetener and sorbet stabilizer in the water and bring to a boil. Stir frequently and boil for 2 to 3 minutes, then remove from heat, let cool and keep the mixture in the fridge overnight.
- Blend the base mixture with fruit purée of choice. Pour into popsicle molds and let freeze.
