Ripe Peach Popsicles

RIPE PEACH POPSICLES taste just like biting into a fresh peach! | theviewfromgreatisland.com

Ripe Peach Popsicles are the next best thing to sinking your teeth into a fresh picked peach…let the juice dribble down your chin!

Photo of two ripe peach popsicles laying on a white surface.

peach popsicles are the next best thing to a ripe summer peach!

This is part of a continuing mini series all about transforming fresh summer fruit into frosty popsicles. They contain no other ingredients but the ripe fruit, a touch of sugar, and a squeeze of lemon. My Cherry Lemonade Popsicles were transcendent. So were my Striped Juice Popsicles. These are no less. I’ve got at least one more installment coming up before I’ll let go of the bone — it’s just too much fun and they are so insanely tasty.

Overhead photo of ripe peach popsicles in popsicle molds against a gray wood surface.

3 simple ingredients

  • ripe peaches
  • lemon juice
  • sugar ~ just a touch to bring out the peach flavor.

Don’t you dare peel those peaches, the skin is where the vitamins, flavor, and bright bits of color come from. Chop them up, pile them in the food processor or blender, and puree. It’s kind of an obvious concept, I know, but honestly you can’t find this kind of thing at your local supermarket. You’ve got to make it yourself. Depending on my fruit I’ll add a touch of sugar and some lemon juice, but that’s it. If you’re serving adults, you can add some liqueur. There’s nothing better on a hot night.

TIP:Ok, if you insist on peeling your peaches, do it the easy way, use a serrated peeler — it’ll make quick work of the job.

Photo of peaches in a food processor for ripe peach popsicles.

homemade popsicles vs commercial pops

Mass produced fruit popsicles are mostly water and sugar, along with food coloring and artificial flavorings. My popsicles are made from pureed fruit and so they have nice texture to them as well as lots of nutritional value. And don’t get me started on the flavor…they really do taste just like biting into a piece of fresh fruit.

Photo of a stack of ripe peach popsicles.

what type of popsicle mold to buy

I like this hard plastic mold by Norpro. It has a classic shape and lasts a long time. (I don’t have success with silicone molds.) Note that I don’t use the plastic lid that comes with the popsicle mold because it can get hopelessly stuck if your popsicle sticks tilt during freezing. I just cover the top tightly with foil and insert the sticks right through that.

peach popsicle faqs

Can I make these popsicles with other fruits?

Yes, not only other stone fruit like apricots, plums, and nectarines, but almost any fruit you can puree. Think about pineapples, kiwi, watermelon, etc. You can mix fruits, too, check out my watermelon kiwi pops, below.

watermelon kiwi popsicles

Can I make these without sugar?

Yes, if you prefer you can omit the sugar or use the alternative sweetener of your choice.

How long will homemade popsicles last?

Wrap them well and use within a week.

I don’t have a popsicle mold, what else can I use?

You can use small paper cups. Just fill, top with foil, and insert your stick. Freeze until solid, then peel off the paper cup.

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3.48 from 165 votes

Ripe Peach Popsicles

Ripe Peach Popsicles are the next best thing to sinking your teeth into a fresh picked peach…let the juice dribble down your chin!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 8 popsicles
Calories 44kcal
Author Sue Moran

Equipment

  • standard 10 count plastic popsicle mold

Ingredients

  • 4-5 large ripe peaches, no need to peel.
  • juice of 1/2 lemon
  • 2 Tbsp sugar

Instructions

  • Slice the peaches in half, remove the pits, and give them a rough chop. Add the peaches to a food processor or blender, along with the sugar and lemon juice. Puree until smooth.
  • Fill the popsicle molds to the top, and then insert sticks. Freeze until solid.
  • To remove the popsicles, fill a sink with hot water and immerse the mold up to, but not over, the top lip for several seconds, then remove the popsicles. If the pops don't budge, immerse briefly again.
  • To store, wrap securely in plastic and put back in the freezer.

Nutrition

Serving: 1pop | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 95mg | Fiber: 1g | Sugar: 9g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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41 Comments

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  • Reply
    Andrea
    June 1, 2022 at 3:25 pm

    You say 4 large peaches. Please tell me how many cups that is. My tree doesn’t grow large peaches. They are not too much larger than a walnut. Thank you.

    • Reply
      Sue Moran
      June 1, 2022 at 4:57 pm

      You’re going to want about 5 cups puree for the 10 popsicle mold Andrea. That’s going to be somewhere around 6 cups chopped.

  • Reply
    Destiny
    September 6, 2018 at 11:51 am

    5 stars
    I had a couple peaches getting to soft and I came across your post. I didnt have any lemon so I used lime juice. It tasted delicious after I blended it up. I’m excited to try it frozen. Thanks!

    • Reply
      Sue
      September 7, 2018 at 7:48 am

      Thats just why I love this recipe Destiny, you can make popsicles with just about any fruit, and it saves those last few that you don’t know what to do with 🙂

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