Dessertsbonappetit
Cherry Ice Pops
A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).
👥 8 Servings👤 Silver Iocovozzi📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●blender
📝 Preparation Steps
1
Bring 2 cups pitted fresh or frozen sweet cherries and 1 cup water to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until cherries are softened, 9–⏱️ 11 minutes. Carefully transfer to a blender; reserve pan. Cover and blend until smooth. Strain cherry juice through a fine-mesh sieve into a large measuring glass; discard solids.
pitted fresh or frozen sweet cherries2 cups
2
Return ½ cup cherry juice to reserved pan; add 2 Tbsp. sugar and ½ cup water. Bring to a boil, then immediately remove pan from heat. Add 2 Tbsp. cherry powdered gelatin and a pinch of kosher salt and stir until dissolved. Stir in remaining cherry juice and 2 Tbsp. fresh lemon juice.
. sugar2 Tbsp. cherry powdered gelatin2 TbspPinch of kosher salt. fresh lemon juice2 Tbsp
3
Divide between ice pop molds and add a few maraschino cherries (about 3) from one 13–14-oz. jar maraschino cherries to each mold. Insert sticks, cover, and freeze ice pops at least ⏱️ 6 hours. Do Ahead: Ice pops can be made 2 weeks ahead. Keep frozen.
13–14-oz. jar maraschino cherries1
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