My Recipe Box

Peach Popcicles

By Lemonlily, member

Posted: August 25th, 2011

This recipe was made with the Recipe Maker to create customized ice pops with your choice of fruits, flavorings and stir-ins. Created Using: Ice Pops
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1/2 cup granulated sugar
pinch kosher salt
4 3-inch strips lemon zest (peel with a vegetable peeler and remove any white pith)
1/2 lb. peaches, peeled and pitted
1 cup plain Greek-style yogurt
1 cup halved or quartered blackberries

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lemon zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the peaches in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.

Distribute the halved blackberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the halved blackberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks.

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