DIY popsicles are the perfect antidote to a hot day.
BY SUSAN SPUNGEN | PHOTOGRAPHY BY MARCUS NILSSON
Ingredients
1 1/2 pounds fresh cherries (about 4 cups), stemmed, pitted, halved, or 2 10-ounce bags frozen cherries, thawed
Dash of kosher salt
2 tablespoons (or more) sugar
1 tablespoon (or more) fresh lemon juice
SPECIAL EQUIPMENT
Ten 3-ounce ice-pop molds and wooden sticks
Preparation
Step 1
Purée cherries, salt, 2 tablespoons sugar, 1 tablespoon lemon juice, and 1/2 cup water in a blender until smooth. Taste and add more sugar or lemon juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
Step 2
Divide purée among ice-pop molds and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
Step 3
DO AHEAD: Paletas can be made 1 week ahead! Keep frozen.
Nutrition Per Serving
10 servings
1 serving contains: Calories (kcal) 50 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 10 Protein (g) 0 Sodium (mg) 50