Sour Cream, Cherry, Tequila Ice Pops

It was so hot here last week.

Chicago experienced the hottest weather we have had in years. 97 degrees. It was kind of miserable. Streets were buckling, people were smelly and public transportation was a bit of a nightmare. I understand the environmental concerns regarding air conditioning, and I feel guilty every time I turn it on, but on days like those I am so grateful for the cool air filling our apartment—and for paletas.

A great perk of my blog is that sometimes cookbooks just show up in the mail. Paletas by Fany Gerson arrived unannounced, but most welcome—especially in the middle of a heat wave. I really loved Gerson’s first book My Sweet Mexico, and spent hours reading it and bookmarking recipes. But for some reason, I have yet to try making anything. That wasn’t the case with the paletas book. Within a couple days of receiving it I had made these sour cream, cherry and tequila paletas. They are an especially delicious frozen treat and pretty easy to put together. You can even use frozen cherries if you are impatient for them to arrive at your local market.

I think I’ll be making a lot of ice pops this summer. They are great for walks around town, or for laying on your couch in the air conditioning.

Sour Cream, Cherry, and Tequila Paletas (recipe by Fany Gerson)

  • 8 ounces stemmed and pitted cherries, fresh or frozen
  • 1/3 cup confectioners’ sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons silver or blanco tequila
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 1 1/2 cups sour cream

Put the cherries in a nonreactive saucepan with the confectioners’ sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.

Drain the cherries, reserving the liquid for another use (soda!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.

Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean and refrigerate the mixture until completely chilled.

Put a bit of the sour cream mixture into each of your molds, to a height of about 1 inch. Freeze until the mixture begins to set, about 30 minutes. Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.

Freeze until solid.

69 comments to “Sour Cream, Cherry, Tequila Ice Pops”

  1. i saw the link above , but they don’t look the same. This one in the picture looks bigger, and i think looks better .Let me know if you know when i can get that.
    thanks
    q

  2. q- The molds I have photographed in this post were purchased through the link above. They are the exact same thing. I promise.

  3. they look different in the picture .but if you say they are the same i will order them .Since i am in nicosia cyprus .if they are not same i don’t think i can send them back.
    thanks

  4. Sour Cream and cherries I just bought 3 bags of cherries yesterday. I am so making these but can you not use the Tequila. I don’t drink and do not like alcohol in things I make.

  5. Hey Lauren: Sure, give it a try. The tequila keeps the cherry sauce from freezing solid, which gives these a lovely texture- but worth trying without it. My main fear is that the flavor profile will be a little boring. Maybe think of a creative way to amp it up. (a little cinnamon?) Good luck!

  6. Maybe a extract would help with the flavor.

  7. Sure, you could try almond!

  8. i cannot think of a better idea for these summer days!!!

  9. paletas frías says:

    July 14th, 2011 at 2:55 pm

    You should make an arroz con leche or an horchata paleta, mmmm.

  10. So gorgeous! I’m in love with the font you used in the main picture :) Care to share?

  11. These look out of this world! I NEED to buy a popsicle mold now, darn :)

  12. Those look fantastic! Gerson is a genius, isn’t she? I saw her do a cooking demonstration with Patricia Jinich back in May, and got to sample some of her desserts, which were wonderful. I also have both of her books, very worthwhile additions to my collection.

  13. Oh! I saw Paletas at a local bookstore and decided that i might buy it if i had a better popsicle mold.

  14. I was really excited about these. I like everything involved, so what could be bad, right? But I just didn’t like them. I don’t know, just weird…

  15. These look amazing and perfect for summer! I loved “My Sweet Mexico” (I’m only now getting around to cooking from it, though, and I’ve owned it for six months). It looks like I’ll have to add “Paletas” to my list of books to buy!

  16. Would love to know where you got the freezer pop molds? I havent been able to find any good ones.

  17. I made these this weekend & they are AMAZING! It’s like a cherry chese cake with a little fiesta and no rock in your tummy afterwords!

  18. I made these this weekend & WOW! Fiesta cherry cheese cake without the tummy ache! (self confessed lactose challenged here)

  19. Sheila Leilani says:

    July 23rd, 2013 at 7:44 am

    Love the molds!!! The website provided shows plastic ones. Any way you can tell me where to get the one you have in the picture? I’m obsessed with it! :)

What do you think?