Great! Have you used a KitchenAid ice cream attachment? Will 2 cups work? I haven’t used mine in years!
No I have one , but I have a 40yr old compressor type that I use rather than the KA. Maybe you can get some info on line.
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Somewhere on this thread, or at least on HI, someone mentioned adding coconut milk to mango sorbet, and I tried it.
So far at least, the texture is perfect!
Flavor is good, but is probably muted by the fat in the coconut milk.
I used a guide with proportions of puree, acid, and sweetener, that I can’t find right now. Here it is.
I also used a bit of corn syrup. Stashing this explanation from Serious Eats for later.
Sigh. I included both links last time.
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Cantaloupe melon sorbet with a little drizzle of crème de menthe. We are calling this “The Fiona” as last night’s version got called Shrek by my family due to its lurid coloring. The cantaloupe recipe is from David Lebovitz and if you have a good melon, this is delicious. DL serves his au naturale, but the mint is a lovely combination with melon.
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Cara Cara sorbet is divine!
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Strawberry-rhubarb popsicles.
I took Serious Eat’s Ultimate Strawberry Popsicle recipe (a proven winner) and swapped out the strawberry jam for strawberry-rhubarb jam. The sample taste got two thumbs up. I should note I always reduce the amount of jam from 6 T. to 2 T., otherwise the texture gets a little “jammy” for my taste. I used my second-to-last box of last year’s strawberries from the freezer - one more to go!
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What nice molds! Is that what they are called!
I know you asked MunchkinRedux but I’m at my computer and I’m a big fan of those molds, found out about them here and gave my previous ones away. Didn’t like the price but decided it’s worth it! (These are SO MUCH easier to remove from the molds!)
I love the recipes here:
My favorite has been ultra sweet blackberries from farmers market, swirled with the mixture of 5% Greek Yogurt.
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Yes. It’s this one (spoiler: Amazon). Not inexpensive, but they work and clean-up like a dream. I like the smaller capacity, and with the exception of the little color-coded gasket, no plastic. I liked them enought to purchase a second set. Serious Eats also likes them.
FYI I used to have SE’s #2 pick, as well. Plastic aside, they constantly got knocked over in the freezer (not a good thing), and the little cup at the bottom would collect any thawed juices and was prone to dribble them all over you if you weren’t careful while enjoying your pop.
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I was just reading more about these. Apparantly they’re designed by a woman in Canada. I see they’ve offered a lot of styles over the years. Wish I could still get that double-pop version! As it is, I’ll have to lust over the rocket-pop style.
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Yes, I ordered a second one, easier to figure out the recipes. I gave the double set to a friend’s family. Fresh lime ones are nice.
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Lime is in are top two here, also, but I don’t have a fantastic recipe for them (I just use juice concentrate). Can you recommend one?
Strawberry is the other favorite.
Oops … I didn’t write down where I got the recipe (I’m getting better at this!). I just googled Fany Gerson Lime Paletas and it’s a completely different recipe from one in my file so maybe I combined things.
For 2 Onyx molds, 12 Paletas:
11 Tablespoons freshly squeezed lime juice
6-7 teaspoons lime zest
4.5 cups 5% plain Greek Yogurt (Fage)
6-7 Tablespoons honey
Use whisk to combine everything until smooth.
Divide into molds.
After 1.5 hours, insert popsicle sticks.
Freeze at least 3-4 hours.
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Thank you! We’ll give it a try.
OOPS … I just remembered that in the Paletas recipe book, she has you make a sugar syrup that you mix with the yogurt first (it’s been over a year since I made any and I forgot the details).
Mix ¾ cup sugar and ¾ water in a saucepan. Cook, stirring, until it comes to a boil and sugar has dissolved. Gently simmer for 5 minutes more, chill syrup completely. You can do this in the fridge, but I find it much quicker to set the bowl of syrup in a larger bowl of ice water. Within 15 minutes, it should be quite cold to the touch.
Whisk yogurt and chilled syrup together.
In my notes, I cut the honey to 1 Tablespoon, listed the lime juice as ¾ cup. I also wrote 3 ¾ cups yogurt so maybe 4.5 was too much.
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I made mango sorbet again, this time using one of those recipes where y9u freeze chopped mango, then process it in an fp with lime juice and simple syrup. Husband feels the flais more intense; he compares it to the intensity of lemon curd.
He’s coming along nicely! 
I wish there was a way to scoop or nibble what you want without planning to let it soften.
Would a sorbet recipe work in a popsicle mold?
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Following @Mig’s lead…
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which recipe do you prefer, i forget?
