For as long as I can remember (in blogging years, anyway) I've had an American style popsicle mould
on my wish list. Not one of those god awful plastic things with spouts
, so popular with sticky children, but a nice uniform mold with a metal lid and wooden sticks. For the longest time I just couldn't source this desirable bit of kit, and I was forever tormented with images of perfect popsicles on Pinterest. Finally, after trawling through pages upon pages of multi-coloured monstrosities on Amazon, I happened across the mold of my dreams. Popsicles, you're my wife now!
on my wish list. Not one of those god awful plastic things with spouts, so popular with sticky children, but a nice uniform mold with a metal lid and wooden sticks. For the longest time I just couldn't source this desirable bit of kit, and I was forever tormented with images of perfect popsicles on Pinterest. Finally, after trawling through pages upon pages of multi-coloured monstrosities on Amazon, I happened across the mold of my dreams. Popsicles, you're my wife now!
Prepare for an influx of frozen treats, don't say I didn't warn you!
Now, go get that bottle of Amaretto you've been hiding. Grab yourself a glut of cherries and get freezing, I even promise not to judge if you use plastic kiddie molds.
Me being me I just had to sneak a bit of booze in there, but if you're making these for little mouths, just leave it out. They'll only be kind of delicious..... just kidding.
Cherry Amaretto Popsicles
Ingredients
- 1 tin Full Fat Coconut Milk
- 150g Caster Sugar
- 2tbsp Amaretto
- 1/4tsp Almond Extract
- 350g Frozen Cherries
- 50g Caster Sugar
- 1/2tsp Vanilla Extract
- 1tbsp Amaretto
- For the white layer mix the coconut milk, sugar, Amaretto and almond extract in a large bowl and set in the fridge to chill for a few hours.
- For the cherry layer, place the cherries and sugar in a small saucepan and cook over a medium low heat for around twenty minutes or until nice and thick. Stir in the vanilla and Amaretto. Pour the cherry mixture into a blender and blend down till smooth. Set in the fridge for a few hours until completely cold.
- Starting with your cherry mixture, pour around 2cm of the gloopy mixture in the bottom of your popsicle molds and alternate with layers of the white mixture ensuring to leave around 1cm gap in the top of your molds. Give each popsicle a little swirl with a knife, place the lid on the mold and pop in the freezer for two hours. After two hours, slot in the popsicle sticks and return to the freezer till completely frozen. Around six hours.
