Happy Popsicle Week! When Billy of Wit & Vinegar approached me to participate, I didn’t know entirely what kind I wanted to make, but I knew I wanted my popsicles to be light, fresh, and super summery. After a failed attempt at cucumber pops (I’m not even kidding about how disgusting my cucumber simple syrup was), I decided to move onto something a tad bit… safer. Peaches! One of my favorite fruits, peaches are always the perfect treat for summer. I have so many fond memories of peach juice dripping down my chin while sitting on a beach. When I lived in Seattle I was disappointed by the lack of good peaches. They were just hard and flavorless (don’t worry, I got my stone fruit fix with Rainier cherries). Now that I’m back on the east coast, I’ve fallen in love with the Jersey peach. As in, every time I cross the state line, I immediately find a fruit stand and load up… to the point where I have WAY too many to eat. This recipe is perfect for those of us who hoard stone fruit!
- 4 ripe peaches
- 1/4 cup sugar
- 1/4 cup water
- pinch of salt
- the juice of one lemon
Remove the pits and chop up your peaches. I really like peach skin so I left mine attached. Toss all of your ingredients in a blender. My blender has a liquify setting, so I used that to get everything good and mixed together. Once it looks good, pour into popsicle molds (I use the Zoku Classic Pop Mold) leaving a bit of room at the top because the mixture will expand. Put the whole thing in your freezer and wait patiently (I know).
Recipe adapted from Ice Pops: Recipes for Fresh and Flavorful Frozen Treats by Shelly Kaldunski. Plate by Molly Hatch for Anthropologie (past season). Napkin from Anthropologie (past season). Measuring cup from All Clad. Juicer from Suite One Studio. photos by Jojotastic.
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