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Plus+ 2 Per Serving
1/2 cup granulated sugar
Pinch of kosher salt
1 4-inch cinnamon stick
5 cups strawberries, hulled
1/2 cup lightly chopped dried cherries
Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring
to a boil and make sure the sugar has dissolved; add the cinnamon stick. Reduce the heat
to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool
completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard
the solids in the strainer.
Puree the strawberries in batches in a blender. Measure out 2 cups of puree (save any
extra for another use) and combine it with the syrup.
Distribute the dried cherries among ten 1/3-cup pop molds. Add the fruit mixture to each
mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle
stick to distribute the dried cherries. Freeze until partially frozen, about 1 hour. Insert sticks
and freeze again until the pops are fully set, 4 to 6 hours more.
To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40
seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in
individual resealable plastic bags
Yield: Ten 1/3-cup pops
Calories 90, Fat 0 g, Carbs 21 g, Fiber 2 g, Protein 1 g
Strawberry-Cherry Ice Pops