Cherry Pops Recipe
Daily Value: 6%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Believe it or not, you don’t need a special gadget to pit cherries. Using a sharp paring knife, cut each cherry in half around the pit and remove the pit. Work over a bowl to catch all the precious juice! How much lime juice you add will depend on how sweet your cherries are, so taste as you go.
- 4 cups pitted cherries (about 1 ½ pounds)
- 1/3 cup sugar
- 1–1 ½ tablespoons freshly squeezed lime juice
Pit the cherries and place in a large bowl. Toss with the sugar and let sit until the cherries release their juice, about 15 minutes. Purée the mixture in a blender until smooth, and then add the lime juice to taste.
Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Adapted from "Perfect Pops: The 50 Best Classic & Cool Treats," by Charity Ferreira (Chronicle Books, 2011)Servings: 6
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