2/3 cup water 2/3 cup sugar 3 cups pitted sour cherries Make a simple syrup by cooking the sugar and water in a small saucepan until the sugar dissolves. Let the syrup cool to room temperature. Process the cherries in a food processor. Stir in the cooled simple syrup. Pour into popsicle molds and freeze.
Berry Lovely: Sour Cherry-Pistachio Mousse Cakes... Sour cherries are very precious, because their season is rather short and they spoil quickly if not picked in time. But the good thing is that they are perfect for canning and that way can be used as cake filling or fruit compote all year round... (makes six to eight 8-cm/3-inch round cakes)
Or could make something chocolately like these sour cherry and stem ginger florentines? Thing is don't want to make extra work for myself or have anything left to the last minute. Not sure if could make something that froze and then defrosted. Doesn't sound fresh and tasty! Plus there's already chocolate on the table so don't really need food at this point.