Ingredients
Scale
- 4 cups sweet cherries, stemmed and pitted
- 5 cups sour cherries, stemmed and pitted
- ½ cup granulated sugar
- 1 cup milk (I used almond coconut blend, use what you love)
- 3 tablespoons fresh lemon juice
Instructions
- In a large sauce pan over medium high heat, combine sweet and sour cherries and sugar. Cover with a lid and cook about 20 minutes, stirring occasionally, until cherries are soft and have released their juice.
- Remove the lid and continue cooking for an additional 20 minutes, stirring occasionally, until the juice has reduced.
- Pour mixture into a large bowl, cover with plastic, and refrigerate until chilled, at least two hours and up to overnight.
- Once mixture is chilled, place it in a blender with the milk and lemon juice and puree until smooth. Depending on the size and power of your blender you may need to do this in multiple batches.
- Pour blended mixture into popsicle molds. I used Dixie cups and plastic spoons, but actual popsicle molds will work great. Freeze overnight so they are firm. Popsicles may be stored in an airtight container in the freezer for up to 3 months.
Notes
Recipe adapted from Tasting Table
Additional chilling time is necessary
- Prep Time: 40 minutes
- Cook Time: 40 minutes