Fresh Cherry Suckers

Fresh Cherry Ice Lollies


recipe for fresh cherry popsicles - healthy, low-fat and dairy-free.

If you grew up in Cape Town and lived near a corner shop, then you must’ve seen or eaten a Jelly Jolly at least once in your life. As a kid, it was one of my favourite suckers/popsicles; not so much for the flavour, I think it was mostly because of the smooth, slightly wobbly texture.

So, since I’ve been on a bit of a sucker-making sucker-chowing binge of late and also just so happened to have loads of fresh cherries – we picked over 3.5 kilograms at a Cherry Farm this past weekend – I decided to whip up a fresh, modern version of this classic, childhood treat. My Cherry Jelly Jolly Sucker recipe is made with unflavoured jelly crystals, fresh lemon zest and, of course, loads of perfect, fresh cherries. I didn’t strain the cherry mix after blending it because I wanted bits and pieces of the intense red & maroon cherry skins swirled throughout the ice lollies. I was not disappointed. These were an absolute treat! Not only did these suckers look great, they tasted unbelievably good too – especially the little bits of tangy cherry skins. It definitely beats the original version hands-down, plus, it’s a meelyon times healthier. It got all-round hell-yeah’s, so I’m happy :) If you don’t have fresh cherries, feel free to substitute with a frozen variety or even other fruits like blackberries, blueberries or raspberries.

fresh cherry popsicle recipe

Recipe for Cherry Jelly Jolly Suckers

~ makes 12 standard popsicles

You’ll need:

  • 600 grams cherries (after the stalks and pits/stones have been removed)
  • zest of one lemon
  • pinch of salt
  • 3 teaspoons of fresh lemon juice (add to taste)
  • 3 TBS grated apple
  • 50ml water
  • 45 grams unflavoured, sweetened jelly crystals or cherry flavoured jelly powder*
  • 125ml boiling water
  • a few drops almond extract

* I used half a box of the Woolworths’ DIY Jelly Kit – it’s sweetened but unflavoured.

fresh cherries

To Make Cherry Jelly Jolly Suckers:

  1.  Dissolve your jelly crystals in the 125ml boiled water and set aside.
  2. Once the pits and stalks have been removed, sprinkle a teaspoon of lemon juice over the cherry flesh. Divide the cherries in half.
  3. In a deep saucepan, bring one half of the cherries, the lemon zest, grated apple, 50ml water and pinch of salt to the boil. Lower the temperature and simmer for 15 minutes.
  4. Remove from the heat and allow to cool for 10 minutes.
  5. Add the cooked cherries to the dissolved jelly mixture and stir in a few drops of almond extract and additional lemon juice to taste.
  6. Add the remaining fresh half of cherries to the cooked cherry mix and incorporate briefly.
  7. Blend with a stick blender or in a processor until desired consistency. (I wanted bits of cherry skins so didn’t blend for too long and didn’t strain the mixture either).
  8. Pour into moulds, pop the sticks in and freeze for around 7 hours or overnight.

To release the popsicles from their moulds, simply run each mould under warm water for a few seconds and give the stick a fierce tug.

recipe for fresh cherry popsicles - healthy, low-fat and dairy-free.recipe for fresh cherry popsicles - healthy, low-fat and dairy-free.

 Hope you enjoy these as much as we did :)

recipe for fresh cherry popsicles - healthy, low-fat and dairy-free.


recipe for fresh cherry popsicles - healthy, low-fat and dairy-free.

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