When we were at Strawberry Music Festival over Memorial Day, we had the best ice pops I think I've ever tasted. They were cherry-pomegranate flavored, just the right balance of sweet and tart, and the most amazing garnet shade of red.
The weather that weekend was cold (as you may remember me writing about), but we kept finding ourselves standing in line for ice pops anyway.
When we got home I started hunting around for a recipe. I was surprised to only find a couple of versions. One used yogurt and another was pomegranate-raspberry instead of cherry. How is it that so few people have discovered this delicious combination?
Neither was quite was I was looking for, but using the raspberry recipe as my base I started experimenting. I ended up with someting pretty delicious, but still not quite those pops we craved even in the snow. I guess I'll just have to head back to Strawberry for the original version next year!
Here is my version if you want to give them a try. Let me know what you think, and if you try any variations that come out wonderfully!
Cherry-Pomegranate Ice Pops
Note: Every style of pop molds holds a slightly different volume, so I'm writing this recipe in proportions rather than true measurements. Adjust your batch accordingly.
2 parts pomegranate juice
1 part cherry juice
1/2 part fresh or frozen cherries, pitted and chopped
agave syrup or honey to taste
Divide the chopped cherries evenly between your ice pop molds. Mix remaining ingredients together and check to make sure the sweetness is to your taste. Pour the juice mix over the cherries and insert pop sticks into the molds.