Simple, cooling and packed with fresh fruit, chocolate-drizzled popsicles make the most of the summer season’s harvest of fresh cherries.
Makes 6-8 pops, depending on size of molds
2 cups pitted sweet cherries
2 tablespoons sugar
1/4 cup water
1/2 cup milk
1 package Taza Vanilla Chocolate Mexicano, melted
1. In a saucepan combine cherries, sugar, and water and bring to a simmer. Cook for 10 minutes or until cherries are soft, then allow to cool.
2. Combine cherry mixture and milk in a blender and process until smooth. Divide among popsicle molds and freeze overnight. Remove from freezer and carefully unmold popsicles (milk-based popsicles can be a bit tricky to unmold sometimes, you can try running them under warm water for a few seconds if you’re having issues).
3. Place on a parchment lined tray then carefully drizzle with chocolate, place back in the refrigerator for a few minutes until the chocolate is hard and serve immediately.