Last summer our house was a baby food factory. No produce was too exotic to be pureed and paired in an unlikely combination. While W. gobbled up all that mash, I patted myself on the back for giving him such variety, but things became a challenge when stone fruit was no longer in season. I turned to the freezer and now I am hooked on frozen fruit. Cherries are my favorite.
Our freezer is always stocked with bags of fruits and veggies. I used frozen, but fresh cherries would also work for these vegan cherry almond popsicles. In a blender I whizzed together sweet dark cherries, almond milk, sugar, lemon juice, almond extract and sea salt. I wanted smaller than standard popsicles, so I divided the magenta hued mixture into tiny 3-ounce cups.
Cherry Almond Popsicles
Adapted from Real Simple August 2014
Makes 10 small popsicles
2 cups pitted cherries (fresh or frozen)
2-1/2 cups unsweetened almond milk
1/4 cup granulated sugar
Juice of 1 lemon
1/4 teaspoon almond extract
Pinch of fine sea salt
Combine the cherries, almond milk, sugar, lemon juice, almond extract and salt in a blender. Puree until smooth. Transfer the mixture to 10 3-ounce cups and chill in the freezer for 45 minutes before inserting popsicle sticks. Freeze until firm, at least 4 hours.