Cherry and pineapple are a match made in heaven – especially when paired together in these Cherry Pineapple Popsicles. An icy summer treat that’s perfect for cooling off on the patio.
Why is it that pineapple and cherries seem to go so well together? Could it be that their bright colors are just so darn pretty together? Or, is it that the acidity of the pineapple is the perfect pairing for ripe, sweet cherries? Really, what would a pineapple upside down cake be without the cherries on top? Boring.
I absolutely love the flavor combination, and I have since I was a kid. Whenever the ice cream truck would stop by, I’d always grab for the pineapple cherry ice pops.
Whatever happened to ice cream trucks, by the way? Can we bring them back? I was at home last weekend and I could have sworn that I heard the music of an ice cream truck playing just a couple blocks away. The kid in me wanted to run outside and check it out, but the adult in me was happy with my glass of rosé and Real Housewives playing on the television.
Ever since then, I’ve not been able to get those ice pops out of my head. #MissedOpportunity
So, I went to work on handcrafting these guys:
It really just takes three ingredients to make these yummy ice pops. The flavors are straightforward: cherry, pineapple juice and, if you’re so inclined, a bit of simple syrup (which is just sugar and water). If you prefer a more natural-style ice pop, feel free to leave out the simple syrup entirely.
I’m pretty sure that I’ll be pulling one or two of these out of the freezer to enjoy on hot nights this summer.
Cherry Pineapple Popsicles
- 2 cups pineapple chunks
- 3 cups pitted cherries
- 1/3 cup + 1/2 cup pineapple juice
- 3 Tbsp . simple syrup
- 1 cup water
- 1 cup granulated sugar
In a blender combine pineapple chunks with 1/3 cup of pineapple juice. Taste and sweeten with 1 Tbsp. simple syrup, if necessary. Transfer pineapple puree into a liquid measuring cup with a spout and set aside.
Rinse out the blender. Puree cherries with remaining 1/2 cup pineapple juice. Taste and sweeten with 2 Tbsp. simple syrup, if necessary. Transfer cherry puree into another liquid measuring cup with spout.
Pour cherry puree into molds, filling half way. Next, slowly pour in pineapple puree.
Cover popsicle mold and insert wooden sticks. Freeze for 4-5 hours, until firm.
To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out.
In a small sauce pot, combine water and sugar. Bring to a boil until sugar has dissolved. Let cool to room temperature. Store in fridge until ready to use.
Looking for more popsicle recipes? Try these:
Note: The ice pop mold that I used is available here.