Ingredients:

  • 14 oz (400 g) fresh cherries, pitted
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 g) granulated sugar (caster sugar)
  • 1/3 cup (80 ml) fresh lime juice
  • 1 Tbsp (15 ml) finely grated lime zest (from 2-3 limes)
  • 1/4 tsp pure almond extract (Optional)
  • Pinch of fine sea salt

Instructions:

  1. Pit all 400g of cherries. Reserve half (200g) for simmering and keep the other half (200g) aside to remain mostly raw.
  2. In a small saucepan, combine the sugar, water, and the first half of the pitted cherries (200g). Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved (about 3–4 minutes). The cherries will soften slightly.
  3. Remove the mixture from the heat. Stir in the pinch of salt and allow the cherry syrup base to cool for 10 minutes.
  4. Pour the slightly cooled cherry syrup mixture into a high-speed blender. Add the remaining raw cherries (200g), fresh lime juice, lime zest, and the almond extract (if using).
  5. Blend on high speed until the mixture is perfectly smooth and uniform. For a professional finish, strain the mixture through a fine-mesh sieve into a large jug, pressing the solids gently. If a fruitier pop is desired, skip the straining.
  6. Carefully pour the cherry-lime mixture into ice pop molds, leaving about 5mm of headspace at the top for expansion.
  7. Place the filled molds in the freezer. After 45 minutes to 1 hour, when the mixture is slushy, insert the ice pop sticks straight into the centre of each mold to ensure they stand upright.
  8. Return the molds to the freezer and freeze solid for a minimum of 6 hours, or preferably overnight.
  9. To release the frozen pops, briefly run the outside of the molds under warm (not hot) water for 10–20 seconds. Gently pull the pop out and serve immediately.