It’s summer, and that means popsicles! I love how easy it is to make popsicles, and that you can keep them in your freezer for weeks, always having a refreshing treat ready to go. And let’s face it, eating popsicles makes you feel like a kid again! Although there are some definite perks to being a grownup, like the tequila soaked cherries ;)
My favourite popsicles are the creamy, ice cream-like type. And these cherry popsicles fit the bill perfectly. The crème fraîche adds a welcome touch of tanginess, and along with the heavy cream creates a rich, silky texture. The best part is the tasty little cherry morsels throughout, and the vanilla bean brings all of the flavors together.
These are my favourite popsicles to make, and I hope you’ll enjoy them as much as me!
- 1 pound cherries, pitted and halved
- 1/2 cup honey, divided (1/4 cup + 1/4 cup)
- juice of 1/2 lime
- 3 tablespoons tequila, divided (1 tablespoon + 2 tablespoons)
- 1/2 cup heavy cream
- 1/2 cup water
- 1 vanilla bean, split lengthwise and seeds scraped out
- 2 cups crème fraîche
1) In a small pot, over medium heat, combine the cherries, 1/4 cup of the honey, lime juice, and 1 tablespoon of the tequila. Cook the cherries until the liquid becomes slightly syrupy (approx. 10-15 minutes). Remove from heat. Allow to cool, then stir in the remaining 2 tablespoons of tequila. Place the pot in the refrigerator, allowing the cherries to cool completely.
2) In a small pot, over medium heat, combine the remaining 1/4 cup honey, heavy cream, water, and vanilla bean pod and seeds. Bring to a boil, stirring to prevent the cream from burning. Remove from heat.
3) Cover the cream mixture with a lid, and allow to steep for 20 minutes.
4) Remove the vanilla bean. Whisk in the crème fraîche and place the pot in the refrigerator to chill completely.
5) Layer the cream and cherry mixtures by starting with the cream mixture. Pour a little bit of the cream mixture into your mold*, covering the bottom of the mold. Then add a cherry half. Cover the cherry half with the cream mixture, and then add another cherry half. Continue layering this way until you have used up both mixtures. Some cherry syrup will remain, which is delicious in homemade cocktails and sodas, or drizzled over yogurt or ice cream.
6) Place popsicle molds in the freezer and allow them to freeze for a minimum of 6 hours. To remove from molds, quickly run some warm water over each mold.
*I recommend using stainless steel popsicle molds.
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!
Shared with Real Food Wednesdays.