- 2 cups pitted cherries (fresh or frozen)
- 2 1/2 cups almond milk
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- pinch fine salt
- Puree the cherries, almond milk, sugar, lemon juice, almond extract, and salt in a blender until smooth.
- Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.