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1 pound of thawed frozen cherries or fresh pitted cherries

1/2 cup water

1/2 cup sugar

Pinch of salt

1/2 tsp lemon juice


2 cups Blackberries or Blueberries (frozen (thawed)or fresh)

1/2 cup water

1/3 cup sugar

1/2 tsp freshly squeezed lemon juice


1 .75 cups water

1/2 cup sugar

Zest of 1 lemon

1/2 cup lemon juice

EQUIPMENT: Popsicle molds with tongue suppressors OR plastic

champagne flutes with tongue suppressors.



a. Cherry: Place cherries, sugar, water and lemon juice in a sauce plan. Cook for 10-15 minutes until cherries are soft.

Let cool. Puree cherry mixture until smooth. If you want it completely silky, strain the mixture. Let it cool


b. Blackberry/Blueberry: Place berries, water and sugar in a blender and blitz until smooth. STRAIN the liquid and

add lemon juice.

c. Lemon: In a small sauce pan, heat 1.75 cups water, zest and sugar. Heat stirring often until sugar is completely

dissolved. Add remaining water.Let it cool and then add lemon juice, stir.

To make Bomb Pops:

Pour cherry juice into the popsicle mold or champagne flute 1/3 of the way up. Place tongue suppressor in the mild

and repeat for remaining popsicle molds/flutes. Place them all on a cookie sheet and put into freezer for 30 minutes.

Pour lemon juice into molds equal amounts to the cherry juice (all flavors should be in equal amounts). Place back

into the freezer. Finish with Balckberry/blueberry juice. Freeze for 4 hours or overnight.

To unmold, dip popsicle mold into hot water and slide popsicle out.

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