Prep 10 mins
Cook 0 mins
From Delicious Living magazine. Recipe requires at least 3 hours of freezing. The kefir I used (Nancy's brand) was peach flavored and sweetened. There are also goat's milk-based and coconut milk-based kefirs on the market. Variation: you can also make a smoothie by adding all ingredients to blender and blend until smooth. This morning I made a smoothie and added one tablespoon of pomegranate molasses. If the smoothie is too thick, and a little bit of ice cold water.
- 2 cups fresh pitted cherries (fresh or frozen I tested the recipe using Rainier cherries from WA state)
- 2 cups plain unsweteened kefir (plain or flavored kefir(your choice)
- 2 tablespoons Agave (I skipped the sugar because my kefir was sweetened) or 2 tablespoons brown rice syrup, to taste (I skipped the sugar because my kefir was sweetened)
- 1 1⁄2-2 teaspoons almond extract (I tested using almond extract) or 1 1⁄2-2 teaspoons vanilla extract (I tested using almond extract)
- Place cherries and kefir into a food processor and process until cherries break down and kefir turns pink. (I processed the cherries until as smooth as possible).
- Add sweetener if desired, the extract of choice, and a pinch of sea salt; pulse until blended.
- Pour mixture into eight 3-ounce pop molds and freeze completely, approximately 3 hours.
Turned out great! I've been trying new recipes for DH and this one was so good.