Cherry Bourbon Yogurt Popsicles

If you believe what the weather forecaster says (who's right often enough that s/he cannot be completely disregarded), the times they are a changing. And for the better! It's about to be hot and sunny and "I don't want to move ever again" weather. How does one deal with that? Popsicles, obviously.

These ones are extra great because you can fool yourself into thinking they're a health food - being made of fruit and yogurt - and have them for breakfast.

Makes 8, depending on the size of your moulds

Cherry Yogurt Popsicle


30-40 cherries, pitted

1 ounce bourbon (optional)

1/4 cup sugar

1/2 cup water

1 1/2 cups natural, full-fat yogurt

zest and juice from half an orange


First, find 8 popsicle moulds in the depths of the pantry or basement. They're around there somewhere. Wash them well and leave to dry.

Preheat the oven to 350.

Roast the cherries by placing them on a baking sheet lined with parchment for about 10 minutes. They'll start to ooze and caramelize - that's when they're done. Place the cherries and bourbon in a deep bowl or mason jar (to minimize cherry juice splattering onto everything you own) and blitz with an immersion blender. A few chunks are nice, but too many and your popsicles will fall apart into pieces.

Cherry Bourbon Yogurt Popsicles

Make a simple syrup by combining the water, sugar, and orange juice/ zest in a pot. Heat until the sugar is completely dissolved. Allow the syrup to cool slightly before mixing in yogurt, stirring until all the chunks are gone.

Assemble the popsicles! Alternate cherries and yogurt (see how I just made them sound like fruit and yogurt bars?) and dip a spoon in each one to create a beautiful swirl. Top with handles and freeze at least 3 hours.

* If you want beautiful popsicles to impress grownups, forego the brightly coloured handles and cover the top of your popsicle tray with tinfoil instead, popping a wooden popsicle stick through the middle of each one.