-
1
Add equal amounts of water and granulated sugar to a pot, and heat.
-
2
Remove any foam or scum that rises to the surface.
-
3
Once the sugar melt and the mixture starts to simmer and thicken, let cool.
-
4
This is the simple syrup.
-
5
Scoop out the flesh of the watermelon with a spoon or similar.
-
6
Smooth out the watermelon fruit by pushing it through a relatively coarse-meshed sieve.
-
7
Blend with a stick blender.
-
8
Mix the syrup marked together with Step 3, and pour into the popsicle molds about 1/3 of the way up.
-
9
Chill in the freezer.
-
10
Freeze the remaining mixture in a separate container.
-
11
Mix periodically with a fork or similar while it freezes, and you'll end up with a nice sherbet.
-
12
Remove the skin and seed from the mango and blend the flesh of the fruit with a stick blender.
-
13
Add the syrup and liqueurs marked .
-
14
Pour Step 4 and 6 into the molds, up to about 2/3 of the way.
-
15
Return the molds into the freezer until frozen.
-
16
Use a stick blender to blend the flesh of the melon, and mix in the simple syrup, lemon juice, and liqueurs marked .
-
17
Pour Steps 7 and 8 into the molds, up to about 9/10 of the way.
-
18
Place the lids on and return the mold to the freezer.
-
19
The sauce that's left over from Steps 7 and 9 can be placed in ice cream makers for easy sherbert.
-
20
Once completely frozen, remove from the molds, and you're all done.
