Sweet Cherry and Currant Ice Pops

• Fine-mesh sieve
• Blender
• 1 cup white or red currants, stemmed 250 mL (see Notes)
• 1 cup water 250 mL
• 1/2 cup granulated sugar 125 mL
• 2 cups pitted ripe sweet cherries 500 mL (see Notes)

1. In a small saucepan over high heat, bring currants, water and sugar to a boil, stirring until sugar is dissolved.
2. Reduce heat to medium and boil for 5 minutes.
3. Strain through sieve placed over a large measuring cup, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible.
4. Discard solids.
5. Set aside to cool.
6. In blender at medium-high speed, puree cherries with currant syrup.
7. Over a large measuring cup, strain through sieve, pressing down and scraping solids with rubber spatula to extract as much pulp and juice as possible.
8. Discard skins.
9. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
10. If you are using an ice pop kit, follow the manufacturers instructions.

blender, white, water, sweet cherries

Taken from www.cookstr.com/recipes/sweet-cherry-and-currant-ice-pops (may not work)