Cherry Pops
Light, refreshing and not too sweet. Whimsical, fun dessert. More "grown-up" than a popsicle, but also perfect for a kids birthday party!
Ingredients
- 2 cups Sweet cherries, frozen or pitted fresh
- 2 Tbsp. Sugar
- 2 Tbsp. Cherry powdered gelatin
- Pinch Kosher salt
- 2 Tbsp. Freshly squeezed lemon juice
- 4 Maraschino cherries per pop
Instructions
- Bring sweet cherries and 1 cup water to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until cherries are softened; about 10 minutes.
- Carefully transfer to a blender and let cool slightly. Blending hot liquids can literally blow the lid off your blender. Cover and blend until very smooth. Strain cherry juice through a fine-mesh sieve into a large measuring cup; discard solids.
- Return 1/2 cup cherry juice to reserved pan; add sugar and 1/2 cup water. Bring to a boil, then immediately remove the pan from the heat. Add gelatin and salt and stir until dissolved. Stir in remaining cherry juice and lemon juice.
- Divide between ice pop molds and add 4 maraschino cherries per pop. Insert sticks, cover and freeze ice pops at least 6 hours.