Los Angeles is buzzing about Sweet Rose Creamery's small-batch ice cream. And with flavors like apricot crème fraîche and salted caramel, it's no surprise that this new spot by Huckleberry Bakery and Café's Josh Loeb and Zoe Nathan is perpetually packed. But we're especially smitten with the equally creative ice pops made by chef Shiho Yoshikawa. Her rotating lineup of flavors like strawberry sorbet and Valrhona fudge gives the one-handed treat true artisan status. These sweet-tart cherry-cola pops are a perfect way to use ripe cherries--and a refreshing way to beat the heat.
Recipe adapted from Shiho Yoshikawa, Sweet Rose Creamery, Santa Monica
Yield: Eight 4-ounce ice pops
1 pound fresh sweet cherries (such as Bing or Brooks), pitted
½ cup water
⅓ cup granulated sugar
3 tablespoons fresh lemon juice
One 12-ounce can or bottle (1½ cups) naturally sweetened cola
1. In a medium saucepan over medium heat, combine the cherries with the water and sugar and cook until the mixture just comes to a boil. Remove from the heat, cover and let the fruit steep for 30 minutes.
2. In a blender, puree the cherry mixture with the lemon juice and pour it into prepared molds until each is half full. Insert the popsicle sticks and freeze for 2 hours. Slowly pour the cola into each mold--filling them to the top--and freeze until set, at least 4 hours or overnight.
Note: These popsicles can also be made by mixing the cherry puree and cola together and pouring it into the molds to freeze in one layer. This technique works best for molds that have sticks attached to the lids.