Cherry-Lime Ice Pops

5.0

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1 Review

Make these cool and fruity ice pops in disposable cups so they are ready for any party.

Andee Gosnell

Published on May 27, 2024

Tested by

Craig Ruff

Cherry Lime Ice Pops — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

15 mins

Freeze Time:

6 hrs

Total Time:

6 hrs 20 mins

Servings:

Inspired by Savannah, Georgia’s summery ice pops (known as thrills), these easy frozen treats use disposable cups as molds. Typically made with fruit-flavored drink mix, like Kool-Aid, this version features tart cherry juice, lime juice, and simple syrup for a balanced, bright, and refreshing sweet on hot summer days. Stir in fresh Bing cherry pieces, if desired, to speckle the ice pops with a bit of surprising texture.

Frequently Asked Questions

What are thrills?

Thrills are the name for ice pops in Savannah, Georgia. They are usually made in disposable cups to make them easy to serve. They gained popularity in Black neighborhoods in the 1970s, where women sold thrills out of their homes to local children.
How can I customize homemade ice pops?

Once you know the basic ratio, these ice pops are endlessly customizable. Try mixing and matching with different juices, combining flavors together, or layering them for a rainbow effect.

Notes from the Food & Wine Test Kitchen

For smaller ice pops, divide juice mixture evenly among 16 (about seven-ounce) plastic cups.

Make ahead

These ice pops can be stored in the freezer for up to one month.

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Ingredients

2 cups granulated sugar
5 cups water, divided
4 cups cherry juice (such as Cheribundi Original)
1 cup fresh lime juice (from 8 limes)
1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed, pitted, and quartered (optional)
8 (12-ounce) disposable plastic cups
8 jumbo wooden ice-pop sticks (about 6 inches long)

Directions

Combine sugar and 1 cup water in a medium saucepan over medium; cook, stirring occasionally, until sugar is dissolved, about 3 minutes. Pour simple syrup into a large heatproof measuring cup. Let cool, uncovered, at room temperature for about 5 minutes.
Stir together cherry juice, lime juice, and remaining 4 cups water in a large pitcher. Add simple syrup, and whisk until well combined. Stir in cherry pieces, if using. (Cherry pieces will float to top of mixture.)
Divide mixture evenly among plastic cups, leaving about 1/2 inch of space at the top of each cup. Cover cups with plastic wrap, ensuring plastic wrap does not touch the liquid. Make a 1/2-inch slit in the center of each piece of plastic wrap using a paring knife. Insert 1 wooden ice-pop stick upright in each slit, and slide stick down until about 1 inch from bottom of cup. Freeze ice pops until hardened, about 6 hours.
Remove ice pops from freezer, and remove plastic wrap; let stand at room temperature for 5 minutes. Pull on sticks to remove ice pops from cups; serve with cups for catching drips, if desired.

Originally appeared in Food & Wine magazine, June 2024