It's almost August and I'm ushering in the dog days of summer with a baby pool on the patio and peach everything. Everyone and their mother is busy making frosé (and let's be real, I'm not above freezing some rosé and drinking it as a slushie) but I'm still stuck on the popsicles-in-wine trend. It's been around for a while but it never gets old. I'm a big fan of raspberry or strawberry pops in prosecco but this time we switched it up a little.
I bought four perfectly soft peaches last weekend and had plans to make peaches and cream ice cream on Sunday that never materialized because we spent the day profusely sweating at the Brooklyn Botanic Gardens (worth it). When I went to eat a peach yesterday they were already too soft for regular consumption so I googled "what to do with overripe peaches" in a panic and concluded that the universe has no imagination. But suddenly I saw an ice pop recipe and inspiration struck. So here you have my Lemon Peach Ice Pops!
Lemon Peach Ice Pops
Makes about 12 pops (depending on the size of your molds)
- 4 peaches, cored and roughly chopped
- 3/4 cup simple syrup
- 1 1/2 lemons, zested and juiced
In the jar of a blender, combine peaches, simple syrup, lemon zest, and juice. Blend until smooth and pour into popsicle molds. If using molds with their own stick/base, add the stick and freeze overnight. If using wooden sticks, freeze for about 1 hour before adding sticks and then freezing overnight.
Run molds under hot water for a few seconds to unmold. Serve on their own or in a glass of rosé.