Cherry Poppins

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  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Cook: 20 min
  • Yield: 6 pops



  1. Combine the cherries, 1/4 cup water and the sugar in a small pot and bring to a simmer over medium heat. Cook, mashing occasionally, to make a chunky syrup, about 8 minutes. Let cool, then stir in the lemon juice. Meanwhile, whisk the sour cream, condensed milk, almond extract and salt in a bowl.
  2. Fill 6 pop molds about one-quarter of the way with some of the cherry mixture. (Wipe any drips off the insides of the molds with a paper towel for even layers.) Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks into the pops and freeze until completely solid, about 2 more hours.
  3. Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden, 7 to 10 minutes. Let cool, then chop.
  4. To release the pops, briefly run the molds under hot water. Press the almonds around the bottoms.