500 g cherries, pitted
2 tbsp caster sugar
2 tbsp honey
500 ml coconut water
- Place all ingredients in a medium saucepan over a medium heat and stir until sugar has just dissolved. Use a hand-held stick mixer to blend mixture or transfer to a food processor and process until smooth.
- Put a fine sieve over a large jug. Pour cherry mixture into sieve and stir until all liquid has passed through. Discard pulp. Pour into 8 x 100ml popsicle moulds. Top with popsicle lids or freeze until firm enough to insert wooden popsicle sticks. Freeze until set.
- To remove, run plastic moulds under hot water for 3 seconds to loosen popsicles. Remove popsicles and serve.