These ice pops taste like they came from an ice cream truck (in the best way!) thanks to a secret ingredient: cherry-flavored Jell-O powder. When mixed into a base of blended fresh or frozen cherries, sugar, and lemon juice, the gelatin creates a firm but not overly icy texture and a flavor evocative of cherry candy.
What you’ll need
Silicone Popsicle Molds
$15 At Amazon
Medium Saucepan
$50 $33 At Amazon
Blender
$49 $40 At Amazon
Mesh Sieve
$16 At Amazon
Recipe information
Total Time
15 minutes (plus 6 hours for freezing)
Yield
Makes 8–10 (depending on molds)
Ingredients
Special Equipment
Preparation
Step 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.
Step 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.
Step 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.
Recipe notes
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