Ripe Peach Popsicles are the next best thing to sinking your teeth into a fresh picked peach…let the juice dribble down your chin!
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.
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.
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.
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
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.
Yes, if you prefer you can omit the sugar or use the alternative sweetener of your choice.
Wrap them well and use within a week.
You can use small paper cups. Just fill, top with foil, and insert your stick. Freeze until solid, then peel off the paper cup.
Ripe Peach Popsicles
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
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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.
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.
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!
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 🙂