a happy 4th

Even though it is only July 3rd, it is already a pretty awesome 4th of July weekend. A long weekend out of the office. It actually has warmed up and feels like summer here in Chicago. The Crosstown Classic. A game of bocce in the park. BBQs at friend’s apartment while watching with suburban firework shows in the distance to the west from balconies. Summer is really a great time in Chicago. If I can suggest one thing, make a batch of these paletas tonight, so they are ready for the 4th tomorrow. You could probably even tweak the recipe a tad and make some boozy sugared blueberries and strawberries for a festive look. The sour cream base just screams to be tinkered with.

Sour Cream and Cherry Paletas
Recipe adapted from Fany Gerson via Lottie + Doof

8 ounces stemmed and pitted cherries, fresh or frozen
1/3 cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons rum {original recipe called for tequila, but I was out}
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
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 rum, and refrigerate until completely chilled.

Drain the cherries, and save the liquid. It makes for a yummy add-in to diet 7up. Combine the milk, granulated sugar, and salt in a medium saucepan. 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. Stir in the vanilla extract. 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.

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