Cherry Ice Pops
HB-6406 · Hand-built original
Frozen pops of blended sweet cherries sharpened with lemon juice and set with cherry gelatin, each mould holding a few maraschino cherries.
Dessert6 hr 15 minMakes 8–10 (depending on molds)41 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: cherries
Servings:8quantities adjust to match
Ingredients
- 2 cups pitted fresh or frozen sweet cherries
- 2 Tbsp. sugar
- 2 Tbsp. cherry powdered gelatin
- Pinch of kosher salt
- 2 Tbsp. fresh lemon juice
- 1 13–14-oz. jar maraschino cherries
- 8–10 ice pop molds and sticks
Method
- Simmer the pitted sweet cherries with 1 cup of water in a medium saucepan over medium heat for 9 to 11 minutes, stirring occasionally, until the fruit softens.
- Blend the simmered cherries until smooth, strain their juice through a fine-mesh sieve into a large measuring glass and discard the solids left behind.
- Return 1/2 cup of the cherry juice to the pan with the sugar and another 1/2 cup of water, bring that mixture to a boil and take it straight off the heat.
- Stir the cherry gelatin and the pinch of kosher salt into the hot juice until they dissolve, then mix in the remaining cherry juice and the fresh lemon juice.
- Divide the cherry mixture between 8 to 10 ice pop moulds and drop about three maraschino cherries into each mould.
- Insert the sticks, cover the moulds and freeze the cherry pops for at least 6 hours until they are solid all the way through.
Total: 15 minutes (plus 6 hours for freezing)
Nutrition (per serving, where published)
41 kcalCalories
0.7 gProtein
10.6 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0.4 gSugars
0 mgSodium
0 mgCholesterol
151 mgPotassium
8 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data