Homemade ice pops during my childhood generally speaking meant orange juice with a cap-full of vanilla extract (if we got lucky) poured into the cold pack blue ice cube trays. Likely one of us four sisters fighting for the right of being assigned the delicate task of expertly poking the toothpicks through the carefully pressed tinfoil over the trays without tearing it which would indefinitely result in a dreaded crooked Popsicle stick.
During the summer months since having a toddler (or two) in the house I attempt to keep a stock of easily made ice pops on hand in our freezer because....honestly how much more summery can you get? A cold snack for mama and babes? absolutely. Thanks to the usual over abundance of seasonal fruit that we manage to have in our house thanks to neighbors, family, and farmers market purchases our cold treats are generally themed around whatever we've got on hand.
After my husband brought home over two pounds of cherries and promptly sat the bags in my lap after admittedly devouring at least half of them between the four of us I thought what better way to use the little sweet tarts than making a grown up version of my favorite childhood summer treat.
The smell of the warm cherries combined with the near overwhelmingly perfumed foraged drying rose petals from my mother in laws property sitting in the basket on my counter smelled like heaven itself.
Thus, this icy treat that I share with you that not only myself and my husband loved but also both of our boys surprisingly loved as well came about.
and of course my eldest wanted to poke the Popsicle sticks through the tinfoil ever so gingerly to not ruin the foil because...after all...crooked Popsicle sticks are the worst aren't they?
What you will need:
1 can of coconut milk
approximately 1 1/2 cups fresh cherries, pitted and chopped
1 heaping Tbsp dried rose petals (you can find these at most tea shops or online)
4 tbsp almond milk
a dash of vanilla
1-2 tsp honey (this is really to personal taste as some like it sweeter, some like it not)
This recipe makes approximately 6 smaller ice pops but can be easily adjusted for whatever amount you might want to make and also the strength of the flavors if you aren't fond of strongly floral flavored things you can cut back slightly on the amount of rose petals used! If your final mixture is too strong for your personal taste you can also add a bit more of either milk.
In a small saucepan pour almost the whole can of coconut milk and add almond milk
Turn burner onto low-med heat and warm milk until its just simmering
Add rose petals and stir slowly on low heat until petals lose most of their color and milk becomes fragrant
Strain petals and place milk back into saucepan
Add chopped cherries to milk and cook until cherries become a bit soft
Take off of heat and allow milk and cherries to cool a bit
Add vanilla and honey to taste.
Pour mixture into a blender and blend until all pieces of cherries are gone
Pour mixture into your molds and freeze until firm
Enjoy your "you cant get more summery than this" treat!
Recipe, words, and Photos by Anna Laero