Peachy Pops!

PeachGingerMintpop

Frozen fresh Peach, Ginger and Mint Pops are refreshing and light!

Peach "Melba" Pops are so colorful....they take me to my happy place.

Peach “Melba” Pops are so colorful and cool….they take me to my happy place.

Peaches!

I don’t know if I even need to write much more than that word to evoke salivation, do I?

Peach season is in full force here right now. This year I wanted to try making some new peachy delights and I just happened to have some popsicle molds I bought on sale at the end of last summer that were crying out to be used.

Enter these two homemade frozen peachy pops! So easy to make, and endless variations can, and will, be explored.

PeachGingerMintpop2

Frozen delights on a stick!

First up is a refreshingly light Peach, Ginger and Mint combo…the perfect antidote to a hot and steamy summer day! With August just around the corner and July heating up exponentially each passing moment, this particular frozen pop is on my short list for the next couple of months. It reminds me of an ice cold peach tea, but is more toothsome from using the whole fruit.

My second and latest frozen concoction is a Peach “Melba” Pop. Peaches and raspberries are truly a match made in heaven, and this pop exemplifies that. The only variation on this one that I might try is to stir the raspberry mixture through the pop with a stick before freezing, just to swirl those flavors throughout. But honestly, this pop is lip-smacking and tongue-tinglingly good just as I’ve written it. The tiny bit of Grand Marnier in the raspberry puree really amps up the peach and the raspberry flavor, adding a richness to the pop that might otherwise be missing. And it’s, well, a winner…there’s no other way to say it!

This slideshow requires JavaScript.

There’s an added bonus to this peach melba recipe, too. If you use the four-pop molds that I use, you’ll have a little extra peachy goodness left over to pop into an ice cube tray and add to your next tea or cocktail. Of course you could just make more puree to start with to ensure having some leftover for this very purpose. Peachylicious!

Peach, Ginger and Mint Pops
Makes 4 – 6 oz. pops

1/2 cup water
1/4 cup granulated sugar (I use cane sugar)
3 slices of fresh, peeled ginger, about 1/16  inch thick
1 1/2 cups fresh peeled and sliced peaches (about 3-4 depending on size)
1 tablespoon coarsely chopped fresh mint leaves
4 – 6 oz. pop molds or 4 small paper cups and wooden popsicle sticks

Prepare the sugar syrup by placing the water, sugar and ginger in a small saucepan over low heat. Bring the mixture to a simmer and stir until the sugar is dissolved. Remove from the heat and set aside to cool for 5 minutes.

In a food processor, combine the peaches, mint and sugar syrup and puree until smooth. Pour the puree into 4 – 6 oz. pop molds or 4 small paper cups, dividing evenly. Place the pop mold stick tops into the molds and secure, or place your popsicle sticks into each cup. Freeze until hard and well frozen, about 6-8 hours. Unmold by carefully submerging each pop in a bowl of hot water for just a few seconds, to loosen the pop from the sides of the mold, taking care not to allow the water to get into the mold or touch the frozen pop. Remove the pop from the mold or cup and enjoy.

Peach “Melba” Pops
Makes 4 – 6 oz. pops

1/4 cup granulated sugar (I use cane sugar)
1/2 cup water
1 cup fresh raspberries
2 more tablespoons granulated sugar
1 tablespoon Grand Marnier
1 1/2 cups peeled and sliced fresh peaches
4 – 6 oz. pop molds or 4 small paper cups and wooden popsicle sticks

Prepare the sugar syrup by placing the water and sugar in a small saucepan over low heat. Bring the mixture to a simmer and stir until the sugar is dissolved. Remove from the heat and set aside to cool for 5 minutes.

Prepare the raspberry puree by placing the raspberries, 2 tablespoons of sugar and 1 tablespoon of Grand Marnier into a small saucepan over low heat and cook until the sugar dissolves and the mixture becomes a puree, about 5 minutes, pressing the berries with the back of the spoon to help them break down. Remove from the heat and set aside to cool for about 5 minutes.

In a food processor, combine the peaches, and sugar syrup and puree until smooth. Pour 1/3 of the peach puree into each of the 4 – 6 oz. pop molds or 4 small paper cups, dividing evenly. Divide the raspberry puree between the 4 pop molds, gently spooning it on top of the peach puree. Pour the remaining peach puree on top of the raspberry, filling to just below the top of the mold. (At this point you can take a small skewer and run it through the whole mixture if you want to swirl the raspberry throughout, or just leave it layered as shown.)

Place the pop mold stick tops into the molds and secure, or place your popsicle sticks into each cup. Freeze until hard and well frozen, about 6-8 hours. Unmold by carefully submerging each pop in a bowl of hot water for just a few seconds, to loosen the pop from the sides of the mold, taking care not to allow the water to get into the mold or touch the frozen pop. Remove the pop from the mold or cup and enjoy.

Want more? Here are some other delectably peachy recipes of mine to try once you have your pops in the freezer: Just Peachy Ice Cream (possibly the best peach ice cream ever!), Star Spangled Cherry Berry Peach Crumble, Mom’s Easy Peach and Blueberry Crisp, A Very Short Little Peach Cake, Susan’s Nectarine (or Peach) Lemon Buttermilk Sorbet with Bourbon.

Advertisements