Cherry Ice Pops

• portions: 8 items

Ingrédients

2 cups pitted fresh or frozen sweet cherries

2 Tbsp. sugar

2 Tbsp. cherry powdered gelatin

Pinch of kosher salt

2 Tbsp. fresh lemon juice

1 13–14-oz. jar maraschino cherries

8–10 ice pop molds and sticks

Instructions

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.

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.

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.