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Makes
shareable popsicles
Author Notes
Cardamom is a fragrant, woodsy spice that I like to sprinkle in sweet, tea-laden, or floral dishes. When I was rummaging through my mental spice rack of what to pair with the dark cherries, cardamom came first to mind.
I enjoy the pops for their deep, intense flavor. They’re not light and bright, like the fruit juice popsicles I grew up with. They’re headier with the darker flavor of cherry and the tea-smitten cardamom. I recommend these for an indulgent snack on a hot afternoon or a tasty bite after a light dinner. —Miachel Pruett
Ingredients
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1.5 cups
pitted cherries
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1 cup
hulled strawberries
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8
cardamom pods (or 1 tsp ground cardamom)
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.5 teaspoons
vanilla extract
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1 cup
coconut milk
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1 tablespoon
maple syrup
Directions
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Cut the fruit into 1/4-inch pieces. Crush the cardamom pods under the flat blade of your knife (like with garlic), and harvest the black seeds inside. Discard the outer green shells. Grind the spice with a mortar & pestle, or a spice grinder.
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Combine all ingredients in a food processor or blender. Blend for 30 seconds, to keep some chunks of food intact. (I love biting into a hunk of berry!)
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Carefully spoon 1/4 of the mix into one popsicle mold, reserving an inch of space at the top. Plunk the stick vertically into the mix, and repeat with the remaining molds. Freeze for at least 2 hours. I recommend leaving them overnight, for a sweet treat in the morning. To remove the goodness from the popsicle mold, hold it under warm running water, stick-side down. You should feel the popsicle start to loosen up.
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