- 1 1/2 cups whole cherries
- 1 cup whole strawberries
- 8 cardamom pods – or 1 tsp ground cardamom
- 1/2 tsp. vanilla extract
- 1 cup coconut milk
- 1 Tbsp. honey
- 4 popsicle molds
My sweet momma came to visit last weekend. I always enjoy sharing new recipes and ideas with her, as we both view the kitchen like a creative laboratory. Each homemade meal ends in “Mmm…I love this part, next time let’s sprinkle some of this,” or “Let’s crumble a bit of that on top,” or “What do you think if we added this?” Hungry to experiment, we aim to make each concoction a feast of the mouth, eyes, and brain.
So for her birthday I wanted to create a sweet treat that was healthy in nature and innovative in flavor. With a fresh batch of scarlet cherries and a hankering for cold dessert, I thought crafty popsicles laced with fresh cardamom seemed like fun.
Cardamom in particular is a fragrant, woodsy spice that I like to sprinkle in sweet, tea-laden, or floral dishes. When I was rummaging through my mental spice rack of what to pair with the dark cherries, cardamom came first to mind.
I love cooking with freshly crushed spices because they impart a strength of flavor that you just don’t get with the packaged version. That and the fact that a mortar + pestle are ridiculously fun to use. Check for cardamom pods in the grocery’s spice section or an Indian food mart. If the green pods are hard to find, doubling a dose of ground cardamom (one teaspoon) will work fine.
I enjoy the pops for their deep, intense flavor. They’re not light and bright, like the fruit juice popsicles I grew up with. They’re headier with darker flavor of cherry and the tea-smitten cardamom. I recommend these for an indulgent snack on a hot afternoon, or a tasty bite after a light dinner.
I’m excited to share this recipe with y’all, as well as Meatless Monday, 5 Ingredient Monday, Slightly Indulgent Tuesday, Tuesdays with a Twist, Waste Not Want Not Wednesday, Raw Food Thursday, Tasty Traditions, Gluten Free Friday, and Summer Potluck Party.
They’re super simple. Just chop, blend, and freeze. For raw enthusiasts, replace the coconut milk with raw almond milk.
1. Remove the stems from the cherries and strawberries. Pit the cherries. (I don’t have a pitter, so a regular knife worked fine for me.) Cut the fruit into 1/4-inch pieces. Crush the cardamom pods under the flat blade of your knife (like with garlic), and harvest the black seeds inside. Discard the outer green shells. Grind the spice with a mortar & pestle, or a spice grinder.
2. Combine all ingredients in a food processor or blender. Blend for 30 seconds, to keep some chunks of food intact. (I love biting into a hunk of berry!)
3. Carefully spoon the mix into each popsicle mold, reserving an inch of space at the top. Plunk the stick vertically into the mix, and freeze for at least 2 hours. (I love leaving them overnight, for a sweet treat in the morning.) To remove the goodness from the popsicle mold, hold it under running water, stick-side down. You should feel the popsicle start to loosen up. Enjoy!