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Cherry Ice Pops Question

DonnaMarieNJ | Aug 5, 2017 07:10 AM

I am posting this again, to put it in more locations - couldn't figure out how to change the first post.

The recipe called for 1 pound of pitted cherries, 2 T sugar, and the juice of a lemon. Put in blender, pour into molds, freeze. Simple. But....

After a week, they are still liquid. Why? Too much sugar for 1 pound? Too much lemon? Freezer is absolutely fine - everything else is frozen. The cherry mixture was very thick (just stuck the stick in - stood upright).

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