Have you ever noticed how freezing fruit makes it taste better? Let me know if that’s just me.
When I was younger I was convinced that I hated blueberries. I don’t understand it either. The first time I discovered that I actually love blueberries is when my friend, who always had pounds of wild blueberries in her deep freezer, convinced me to try a few. Ohmygosh. I became obsessed with frozen blueberries. And probably ate at least 1/3 of their frozen blueberry share throughout the year.
Now I pretty much know that if I freeze a fruit I will love it even more. Okay, here’s where I admit more things that I probably shouldn’t. Frozen fruits, ice cream and popsicles have always been my favorite desserts and hard for me to resist, but I think it’s just because their always cold. I really like cold food. Freezing treats is supposed to make them last longer, because then you have to take them out and defrost/toast them, and it’s a whole process. That doesn’t work for me. Once its frozen I just want it more. Frozen cookies and muffins? No need to defrost them. Someone please tell me that I’m not alone here.
Now that you have all stopped reading my blog and think that I’m strange, I’ll change the subject.
I love when cherries are in season, because you can get them for so cheap, relative to their off-season price. Mixing cherries with berries makes the perfect frozen summer treat. You can easily adjust the sweetness to your preference by adding more or less honey. Personally, I like the natural sweetness of the fruit and keep the honey minimal, but everyone’s tastes are different. Taste as you go, and add more honey as desired.
These are also a perfect way to get younger kids in the kitchen, and feed them a naturally sweet treat. But let’s be honest, adults will love them too!
- 2 Cups fresh pitted cherries
- 1 Heaping cup fresh strawberries
- ½ Cup fresh or frozen blueberries blueberries
- Juice from 1 lime (or sub with 1 lemon)
- 2-4 Tablespoons honey
- ½ Cup full-fat coconut milk or water
- 1 Tablespoon unflavored gelatin (Great Lakes Brand recommended)
- 10 3-Ounce Dixie cups
- Popsicle sticks
- In a blender, puree the cherries, strawberries, blueberries, lime juice and honey.
- Heat the coconut milk or water in a small sauce pan until it begins to boil.
- Whisk the gelatin into the boiling liquid until fully dissolved.
- Pour the coconut milk into the fruit puree and blend.
- Evenly divide the puree into the paper cups. Freeze for 15-30 minutes before inserting a popsicle stick. Allow to fully freeze, at least 3 hours.
- Peel the paper cup off of each popsicle and store in a well sealed container in the freezer.