If you go to the Tasting Table site, you will note their photo is far, far lovelier than mine. Never mind that, it was still a wonderfully yummy frozen treat. I loved the sweet fresh cherry flavor and the familiar combination of cherry and coke in a new format. I had some leftover pureed cherries, so I mixed it with the leftover Mexican coke and had one helluva real deal cherry coke, too.
Cherry Cola Popsicles
Recipe adapted from Shiho Yoshikawa, Sweet Rose Creamery, Santa Monica & Tastingtable.com
Makes eight 4-ounce ice pops
- 1 pound frozen pitted cherries
- 1⁄2 cup water
- 1⁄3 cup granulated sugar
- 3 tablespoons lemon juice
- One 12-ounce can Mexican Coke (with real cane sugar)
- In a medium saucepan over medium heat, combine the cherries with the water and sugar and cook until the mixture just comes to a boil. Remove from the heat, cover and let the fruit steep for 30 minutes.
- In a blender, puree the cherry mixture with the lemon juice and pour it into prepared molds until each is half full. Insert the popsicle sticks and freeze for 2 hours. Slowly pour the cola into each mold--filling them to the top--and freeze until set, at least 4 hours or overnight.
- Note: These popsicles can also be made by mixing the cherry puree and cola together and pouring it into the molds to freeze in one layer. This technique works best for molds that have sticks attached to the lids, like the Tovolo popsicle molds.