Recipe courtesy of Tiffani Thiessen

Plum-Cherry Ice Pops

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  • Level: Easy
  • Total: 12 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 6 to 8 ice pops
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3 plucots or plums (about 9 ounces), pitted and cut into quarters

8 ounces fresh or frozen pitted sweet cherries (about 40 cherries)

3 ounces red seedless grapes (about 16 grapes) 

1/3 cup confectioners' sugar 

1/8 teaspoon almond extract 

Champagne, for serving adults 


Special equipment:
eight 4-ounce ice-pop molds
  1. Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid.
  2. For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies.