![Cherry Lime Ice Pops](https://cdn.statically.io/img/www.foodandwine.com/thmb/XLRPgy5YCtcGuz5nCx3axqtIuys=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CHERRY-LIME-ICE-POPS-FT-MAG-RECIPE-062-753bea15f0474555a5a1752d2ee3704c.jpg)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
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.
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.
Ingredients
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2 cups granulated sugar
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5 cups water, divided
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4 cups cherry juice (such as Cheribundi Original)
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1 cup fresh lime juice (from 8 limes)
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1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed, pitted, and quartered (optional)
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8 (12-ounce) disposable plastic cups
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8 jumbo wooden ice-pop sticks (about 6 inches long)
Directions
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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.
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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.)
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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.
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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