These summery peach popsicles are a little bit sweet and a little bit spicy. A touch of mint makes them extra refreshing on a hot day.
If spice isn’t your thing, you can leave the jalapeno out of the recipe below. If you do ditch the jalapeno, you can also halve or even completely omit the sugar. That extra sweetness is there to offset the spice from the jalapenos. You can always taste the puree and add a bit of sugar if you think it’s necessary.
These peach popsicles are actually adapted from a peach cocktail recipe that I developed recently. We were expecting company the morning that I made a huge batch of spicy peach puree, but we had to cancel at the last minute. Rather than drink half a dozen cocktails myself, I used the leftover puree to make a batch of peach popsicles.
This peach popsicle recipe is perfect for summer. I got my peaches at a local farmers market, and the mint and jalapeno came right from my backyard garden. They’re a delicious blend of seasonal flavors!
Making Peach Popsicles: Blanching! Or Not.
Before you make your peach puree, you’re going to blanch your peaches. Blanching is fancy talk for plunging those peaches into boiling water for two minutes, then dumping them into a colander and dousing them with cold tap water. This process loosens the skins, and they should just rub right off. Blanching also softens up your peaches, so if the ones you’re finding are not quite soft yet, you can leave them in the boiling water for an extra minute or two.
The blanching is also optional. Since peach skin is so fuzzy, I blanched and skinned my peaches to make a nice smooth puree. If you don’t mind a little skin in your peach popsicles, though, skip the blanching! Just make sure that you’re choosing ripe, juicy peaches in that case.
- 2 large organic peaches
- 1 tablespoon chopped jalapeno (seeds included, optional)
- juice of 1 fresh lime
- 3 tablespoons fresh mint leaves
- 2 tablespoons sugar (optional, see above)
1. Blanch the peaches: Fill a pot with water and bring it to a boil. Add the peaches and boil for 2 minutes, then immediately dump them into a colander and rinse with cold water.
2. When the peaches are cool enough to handle, remove the skin. Blanching makes this super easy. Just pull it right off and toss it into the compost.
3. Halve the peaches and remove the pits, then toss everything but the peach pits into your blender. Puree until smooth. Pour your mixture into your popsicle molds, leaving about 1/4-1/2″ of space at the top for the pops to expand as they freeze.
4. Sick your peach popsicles into the freezer for 4-6 hours, pop them out of the molds, and eat! Preferably on a sunny porch.
photos by Becky Striepe