Cherry Paletas

cherry dessert frozen dessert lemon popsicle summer desserts

Susan Spungen

10 Servings

Source

Ingredients

1 1/2 pounds fresh cherries (about 4 cups), stemmed, pitted, halved, or 2 10-ounce bags frozen cherries, thawed

of kosher salt

2 tablespoons (or more) sugar

1 tablespoon (or more) fresh lemon juice

Ten 3-ounce ice-pop molds and wooden sticks

Method

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.)

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.

DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.