Sweet Cherry and Currant Ice Pops
Updated June 16, 2016
Cookbook
Published by Robert Rose
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This image courtesy of Colin Ericcson
Sweet cherries share the same season as white and red currants, and the tartness of currants adds considerable depth to the sweet cherry flavor.
OccasionFamily Get-together
Recipe CourseDessert, Snack
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureFruity, Sweet
Type of DishDessert, Frozen Dessert
Ingredients
- Fine-mesh sieve
- Blender
- 1 cup white or red currants, stemmed 250 mL (see Notes)
- 1 cup water 250 mL
- ½ cup granulated sugar 125 mL
- 2 cups pitted ripe sweet cherries 500 mL (see Notes)
Instructions
-
In a small saucepan over high heat, bring currants, water and sugar to a boil, stirring until sugar is dissolved. Reduce heat to medium and boil for 5 minutes. Strain through sieve placed over a large measuring cup, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Set aside to cool.
-
In blender at medium-high speed, puree cherries with currant syrup. Over a large measuring cup, strain through sieve, pressing down and scraping solids with rubber spatula to extract as much pulp and juice as possible. Discard skins.
-
Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Tips
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White currants are sweeter than the red variety but have a bit less flavor; both, however, are excellent for this ice pop.
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Because the cherries are uncooked, make sure they are perfectly ripe and tasty.
2013 Andrew Chase
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