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Cherry Lime Ice Pops

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Cherry Lime Ice Pops make a sweet summer treat! Filled with cherries and a touch of lime, only 4 ingredients!

Cherry Lime Ice Pops – Sweet summer cherries with a touch of lime make these easy, sweet popsicles a perfect treat on a hot summer day. Only 4 ingredients!Cherry Lime Ice Pops

Cherry is my favorite ice pop flavor! But the ice pops you get at the store are usually nothing more than red dye, artificial flavors and sugar. These homemade cherry pops are made with real ingredients and taste like real cherries! More fun summer treats are Lemon and Ginger Ice Pops, Pina Colada Ice Pops, Citrus Basil Mojito Ice Pops, and Peaches and Cream Popsicles. 

Cherry Lime Ice Pops – Sweet summer cherries with a touch of lime make these easy, sweet popsicles a perfect treat on a hot summer day. Only 4 ingredients!

I love the deep red color you get from using real cherries and the flavor is not that artificial cherry taste you get from those imitation flavored pops, it’s richer with a more intense cherry taste.

Pitting cherries can be a chore, so I highly recommend buying a cherry pitter (affil link) there are so many to choose from on Amazon, this is the one I have.

PS- You can find the popsicle molds on Amazon too! I used this mold, with regular popsicle sticks in the photos.

How To Make Cherry Ice Pops

More Ice Pops You might like:

Cherry Lime Ice Pops

4.75 from 4 votes
Cherry Lime Ice Pops – Sweet summer cherries with a touch of lime make these easy, sweet popsicles a perfect treat on a hot summer day. Only 4 ingredients!
Course: Dessert, Snack
Cuisine: American
Cherry Lime Ice Pops – Sweet summer cherries with a touch of lime make these easy, sweet popsicles a perfect treat on a hot summer day. Only 4 ingredients!
Prep: 10 minutes
Cook: 5 minutes
freeze time: 2 hours
Total: 2 hours 15 minutes
Yield: 4 servings
Serving Size: 1 popsicle


  • 1 lb cherries
  • 1/2 cup water
  • 1/4 cup sugar
  • 3 tbsp fresh lime juice


  • Stem the cherries and remove the pits. See above for the cherry pitter I recommend.
  • In a medium saucepan over medium heat, combine the cherries with the water, sugar, and lime juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.
  • Remove from heat and let it cool to room temperature.
  • Puree the cherries and their liquid and put the mixture through a fine sieve.
  • Pour into ice pop molds and freeze at least 2 hours.

Last Step:

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Serving: 1 popsicle, Calories: 122 kcal, Carbohydrates: 31 g, Protein: 1.3 g, Fat: 0.2 g, Sodium: 0.2 mg, Fiber: 2.4 g, Sugar: 27 g


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75 comments on “Cherry Lime Ice Pops”

  1. We picked cherries recently and used some for this recipe. They were so delicious, and the color is gorgeous. Both my husband and I loved them!

  2. I didn’t have enough cherries so I made “berry” popsicles with blueberry and raspberries. I’m thinking they should be just as yummy! They’re freezing now. I’ll let you know. 

  3. Can I use frozen cherries? If yes,do I still have to boil
    them and should I thaw them out first before boiling? 

    Thank you 

  4. Worth the effort.  I could lighten up on the sugar.  My popsicle set is sailboat shape. These looked like red sails of luscious yum mines.   Wish I could post a pic!

  5. Pingback: National Rainier Cherry Day! | Northwest Ohio Primary Care Physicians

  6. I made the cherry lime popsicles this afternoon and they came out great!  they tasted wonderful and the color was a beautiful shade of dark red.  Thanks for the recipe.

  7. I made these today and found that I also wasn't able to get much liquid when straining the mixture. I decided to just put everything in the popsicle molds. The popsicles were good, but were not that smooth since they had the fiber of the skin.

    1. Avatar photo
      Skinnytaste Gina

      Perhaps too much water evaporated, add a little more to the blender, then run it through the sieve

  8. These are great! In addition to being beautiful, they taste great and the texture is wonderful. Whole family loved them. I had a little left over after filling my popsicle molds so I froze some in a mini ice cube tray and put toothpicks in them. They inserted easily, even when the cubes were totally frozen. They were the cook's own secret treat. Shhhh….don't tell.

  9. so, i made these last night. super awesome, but i didnt get very much liquid, is that normal? or did i do something wrong? i had enough for two molds. :(. i have more cherries though, so im making more tonight…

  10. My 11 year old and my husband made these! A favorite combination here. We used his zoku popsicle maker, made 6 before we had to refreeze. A single batch was a perfect for 6! Although next time making a double batch! Delicious! Thanks for posting!

  11. Avatar photo
    Javelin Warrior

    These popsicles are so simple and so beautiful – and I'm sure they're deliciously refreshing! It's been so hot recently, the cherry and lime pairing sounds marvelous… I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…

  12. These look great! I will have to try it. Just curious, do you think using the simple syrup from your Frozen Mango, Kiwi, Raspberry Pops would work?

    1. Will they be okay if I don’t use the lime juice? Because I want to make just a simple cherry popsicle, but I’m not sure how since this will be my first time… Plz reply to this because I don’t want to make them with lime.

  13. i love my popsicle molds. "zoku popsicle maker" they freeze the popsicles right away. you keep the base in the freezer and pour in your stuff and use the reusable sticks. they freeze up in minutes!

  14. Why not make these with the whole fruit, blended so that you get the benefits of the fiber as well as the juice?

  15. Do you think it would be possible to do this with frozen (no sugar added) cherries? thanks, and thanks for all the great recipes, we love them!

  16. I wonder what types of cherries would work best with these – I'm a ranier cherry fanatic, but they'd lack the color. Oh man, I really want to try these – I even have some silicon ice pop molds just begging to be used.

  17. Hello, Gina,
    I have been following your blog for a while, on recommendation of a co-worker. Your recipes are amazing! In fact, the Crock Pot Chicken Cacciatore is cooking at home as I type. 🙂 I can't wait to try this one. I, too, am mesmerized by the deep red color you get from making them at home.

  18. Avatar photo
    Renee Chevalier

    Hi Dara I wanted to know where to get the same ice pop mold you had to make these good looking ice pop
    I like the shape
    Thank you

  19. Avatar photo
    Shannon Angel

    These look so yummy. But question on the W.W. points. Fresh fruit is 0 pts. 1/4 cup raw sugar is 5 pts divided by the 4 servings = only 1.25 points per pop since the cherries are 0 and fresh lime juice would be 0 too. That should make this a 1 point snack instead of 3.

    1. Avatar photo
      Gina @ Skinnytaste

      I used recipe builder which gives me 3. If you want to keep the fruit 0, then I guess it would be.

    2. That's always been the debate at the WW meetings I've been to because the recipe builder factors in the nutritional value of the fruit when calculating the total pts+ value of a recipe. So even though fruit is 0, when you use it in a recipe, you'll end up seeing a higher pts+ value than you were expecting.

  20. I love all the ice pop recipes! Also wanted to thank you for the post in May about how to freeze things. We just moved and have an extra freezer, so now I have a plan for all the fruit we are buying on sale: freeze half, make yummy treats with the other!

  21. If you are going to have to strain the cherries after cooking, couldn't you just cook the whole cherries and strain out the pits along with the skins, etc.?

    1. Avatar photo
      Gina @ Skinnytaste

      I suppose you could if you don't have a cherry pitter. But you have to puree it before putting it through a strainer.

    2. Also, cherry pits are toxic! you wouldn't want to cook them in case anything leached out into the mixture.

    3. Be careful about blending up the cherry pits because if ingested, you could die from cyanide poisoning and it doesn’t take much pits to be fatal. Do a google search on that and that will scare you.

      Also I made this and it is really good! It is too bad that I waited until the end of cherry season to try this. Now I wish I tried this recipe sooner. Beautiful color, creamy, smooth, sorbet texture, delicious cherry flavor,, refreshing, mildly sweet, delicious!!! I didn’t have lime so I use lemon juice instead. I pulverized the cherry mixture in a Vitamix so I didn’t have to strained the puree afterwards. I added 1 teaspoon of vanilla to the cherry puree to make Cherry Vanilla Ice Pops. This is really good and this is now one of my favorite homemade ice pops.

  22. Who will not love these ice pops? I love the ingredients with which you made these colourful pops…refreshing!

  23. Avatar photo
    Tiffany Kidder

    You're right about the color! Beautiful!! I'm sure they're pretty delicious too 🙂 I'll be trying these. Thank you!

  24. Avatar photo
    Amanda @ Once Upon a Recipe

    These look amazing! I definitely need to invest in a popsicle maker AND a cherry pitter!

  25. I saw a great tip for pitting cherries. Place the cherry on the top of a soda bottle, use a chopstick to punch the pit into the bottle. The cherry, supposedly is ready to go–doesn't even stain your fingers!

  26. Mine are in the fresher now. They have such a deep color….beautiful….I actually made ice cubes out of them eat as is or put into a drink if you want….

    1. Avatar photo
      Gina @ Skinnytaste

      Studies are now finding that sugar is actually better than agave. I've been purchasing raw sugar.

    2. What about stevia drops? Could they be used in place of the sugar? And if so, how much would you recommend?

    3. Agave is also just as bad as sugar for those who suffer from IBS.

      If I was to use Truvia or another stevia packet, I would probably estimate 1 packet per pop. I don't know what the equivalent drop measure would be. I suppose whatever 1 serving is, I would start there.