I started making my own pops a few years ago. It started with one set of molds and then a second set the next summer. It is nice to know what is really in them. You can control sugar amounts and what type of sugar is in them. It is also a good way to use up fruit and yogurt that is starting to get old. Plus they taste so much better than what you buy at the store.
The base for this recipe comes from Fany Gerson’s Paletas which is a lovely little tome full of great recipes for ice pops, shaved ices, and agua frescas. Nothing is more refreshing on a hot day than popsicle. They are portable you can take them with you, which is one of the why I think kids love them.
This is a basic recipe and you can use the fruit of your choice. The recipe originally called for 2 cups blackberries but as I did not have any I used about a cup of cherries and that worked very well.
Cherry Yogurt Pops
1/2 cup water
1/2 cup sugar
1 1/2 cups unsweetened greek yogurt
2 tablespoons honey
1 to 2 cups cherries, quartered or berries.
Rinse the lemon, then peel it. Combine water and sugar in a small saucepan and bring to a boil, make sure sugar has dissolved. Add lemon peel and let simmer for 5 minutes. Add honey stirring until dissolved and let cool to room temperature. Put yogurt in medium bowl and add syrup and stir. Stir in quartered cherries and pour into pop molds and freeze overnight.