Currantly Crushing On: Red Currant Popsicles Recipe

red currant popsicles by coco cake land

basket of red currants

red currant popsicles by coco cake land

Tart, tangy and milky red currant popsicles! Teddy got a lesson in exchange for goods at the Vancouver Farmers Market a few weekends ago. We were weighing a brown bag of English snap peas and then a glistening pile of teensy red globes dangling from thin delicate stems caught my eye – red currants! They were so pretty I knew I had to bring them home. The market reminds me of playing “grocery store” or “restaurant” (we would serve raw dry spaghetti and water) when we were kids – it’s so fun to do the money exchange. I gave Teddy a little wooden coin worth $5 of farmers market money, told him to give it to the vendor, and he watched as we got a pretty basket of red currants in return!

red currant popsicles by coco cake land

red currant popsicles by coco cake land

We cruised home with the English snap peas and the currants, our bellies full of buttery buckwheat crepes. The red currants burst in your mouth like tart, fruity roe with the flavour of a lightly sour raspberry. These popsicles have an almost yogurt-like tartness from the red currants – a sweet, creamy and summery treat!

Red Currant Popsicles

10 popsicles

For The Popsicles

  • 2 cups of red currants
  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup sweetened condensed milk
  • 1 300 ml can of evaporated milk
  • ½ cup whole milk
 

Make The Popsicles

  1. Give the currants a gentle wash and remove the stems.
  2. In a medium saucepan, add currants, water and sugar. Bring to a low boil on medium heat. Remove from stovetop.
  3. Using another medium sized bowl, strain the mixture through a sieve into the bowl to remove seedy bits.
  4. Add the sweetened condensed milk, evaporated milk and whole milk to the bowl.
  5. Using an immersion blender or a regular blender, blend the ingredients until smooth, pink and creamy.
  6. Pour into popsicle molds – I use a liquid measuring cup for this job for ease of pouring!
  7. Freeze popsicles for 30 minutes until set up, then add the sticks. This keeps the sticks from shuffling around in popsicle liquid and gives them a straighter appearance.
  8. Freeze for 6 hours or overnight until completely firm.

 

red currant popsicles by coco cake land

red currant popsicles by coco cake land

red currant popsicles by coco cake land

red currant popsicles by coco cake land

red currant popsicles by coco cake land

red currant popsicles by coco cake land

Happy summer days! I had to share a few of my blog pals’ INSANEO delicious looking popsicle recipes of late, too:

Roasted Pineapple Coconut Popsicles by Tessa at Style Sweet Ca!

These frigging gorgeous looking Dairy Free Black Forest Popsicles by Gabriel at The Artful Desperado!

I love all creamy and tea flavoured things, including this recipe for Thai Tea Popsicles from Billy at Wit and Vinegar!

These beautiful Pac-man ghost looking HALVA popsicles from my sweet pal Molly from My Name Is Yeh!

What popsicles have you been making? Leave me a link, I’d love to see! xo Lyndsay

17 Responses to “Currantly Crushing On: Red Currant Popsicles Recipe”

  1. molly yeh

    these little berries look like ones i would see growing on trees when i was little! i was always afraid that they’d be poisonous so i’d stay away :) but seriously they are the cutest things ever and these popsicles look delicious!!!

    Reply
    1. Lyndsay // Coco Cake Land

      aww molly i think i know the berries you speak of – there are red POISON berries (not smurf berries!) in bushes around here too but also red NON POISONOUS sweet salmon berries – ahhh it’s so confusing! teddy just discovered picking all of the blueberries off our blueberry plant and now i’m thinking i need to think of a way to explain that NOT ALL BERRIES are edible…! or just avoid the poison ones in his sightline until he’s old enough to know… xoxo

  2. movita beaucoup

    These sound divine! My sister-in-law loves all things currant – and has access to them by the bucketful in France. (She gave me some gorgeous homemade currant jam for Christmas, and I’m completely besotted.) I’m betting she’d be crushing on these popsicles too…

    Reply
    1. Lyndsay // Coco Cake Land

      currant jam!! yes! ooh that would be so lovely to be surrounded by these pretty little things – ! thanks for stopping by, rachael! xo

  3. Michelle @ Hummingbird High

    These are sooooo cute. Also i love your currantly crushing on currants pun. Adorbs.

    Reply
    1. Lyndsay // Coco Cake Land

      thank you michelle!! ^__^

  4. Billy

    taaaanks for the love! because of that original recipe I want to put condensed milk into every popsicle ever.

    Reply
  5. Thalia @ butter and brioche

    yum what an awesome recipe… definetly could use one of these pops right now. love the currently crushing on links list too – the halva pops are amazing!!

    Reply
  6. Lydia

    I’m really boring and my popsicle making begins and ends with chocolate pudding pops. I use Smitten Kitchen’s recipe for cornstarch pudding. I just love it so much. Where did you get your ice pop molds?

    Reply
  7. renee (will frolic for food)

    these are the perfect pink color! you know, i’ve never had fresh currants. we Virginians are missing out. these photos are super dreamy ;)

    Reply
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  10. Kate @ ¡Hola! Jalapeño

    These are beautiful! Alas there are no red currants to be found around here, can you think of a good substitute?

    Reply
    1. Lyndsay // Coco Cake Land

      hi kate! thanks for the comment! raspberries would be a lovely substitute! enjoy!

  11. Mia

    1300ml milk??? It’s 1 liter 300ml – is that correct??

    Reply
    1. Lyndsay // Coco Cake Land

      It’s one 300 ml can of milk… ^__^

  12. Saucy Spatula

    These are GORGEOUS, Lyndsay! I gotta get myself a popsicle mold! (Where’s yours from?)

    Reply

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