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1
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.
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2
Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup.
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3
Remove from the heat, stir in the tequila, and refrigerate until completely chilled.
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4
Drain the cherries, reserving the liquid for another use (like a yummy raspado!).
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5
Combine the milk, granulated sugar, and salt in a medium saucepan.
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6
If using the vanilla bean, scrape the seeds into the mixture, then add the pod.
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7
Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.
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8
Remove from the heat, add the sour cream, and stir with a whisk until completely smooth.
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9
If using vanilla extract, stir it in at this point.
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10
Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.
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11
Put a bit of the sour cream mixture into each of the molds, to a height of about 1 inch.
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12
Freeze until the mixture begins to set, about 30 minutes.
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13
Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.
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14
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours.
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15
If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
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16
If using an instant ice pop maker, mix the cherries with the sour cream mixture before pouring it into the molds, then follow the manufacturers instructions.
