This homemade cherry ice pop recipe is inspired by thrills, ice pops from Savannah, Georgia made in disposable cups.
Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.Craig Ruff was originally exposed to professional food service while working for an event center at the business school he was attending. There he was responsible for maintaining the kitchen for caterers. He is a lifelong cook, and followed his passion through culinary school and to restaurants.
Stir together cherry juice, lime juice, and remaining 4 cups water in a large pitcher. Add simple syrup, and whisk until well combined. Stir in cherry pieces, if using. Divide mixture evenly among plastic cups, leaving about 1/2 inch of space at the top of each cup. Cover cups with plastic wrap, ensuring plastic wrap does not touch the liquid. Make a 1/2-inch slit in the center of each piece of plastic wrap using a paring knife. Insert 1 wooden ice-pop stick upright in each slit, and slide stick down until about 1 inch from bottom of cup. Freeze ice pops until hardened, about 6 hours.
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