Fun fact: It's May. April passed me by in a blur of weddings and work events and all of a sudden it's starting to feel like summer and all I want is to spend time on the patio and eat ice pops. Our freezer is pretty empty right now so of course I had to make some immediately. Fresh raspberries and peaches aren't available in New York until mid to late summer but they're what I wanted so I used frozen ones. If you have fresh ones that you don't feel like eating plain, by all means, use them! Roasting the peaches concentrates and caramelizes the flavor a little.
Raspberry & Roasted Peach Pops
Makes about 6 (3-ounce) ice pops
- 2 cups raspberries (if frozen, thawed and drained)
- 2 peaches, peeled, pitted and sliced (or 2 cups frozen peach slices, thawed and drained)
- 8 teaspoons simple syrup, divided
- 6 teaspoons lemon juice, divided
Heat oven to 400 F. Line a baking sheet with parchment paper. Arrange peach slices in a single layer on the baking sheet and bake until tender, 15-20 minutes. Allow to cool completely.
Meanwhile, add the raspberries, half the simple syrup and 2 teaspoons of the lemon juice to the jar of a blender or food processor. Blend until smooth and transfer to a liquid measuring cup (if you're not into the seeds pour the mixture through a fine mesh sieve before transferring to the measuring cup). Rinse out blender.
When peaches have cooled, add them to the jar of the blender or food processor. Add the remaining simple syrup and lemon juice and blend until smooth. Transfer to a liquid measuring cup.
Alternating between the raspberry and peach, pour mixtures into ice pop molds a tablespoon or two at a time until full. Insert plastic mold stick or freeze for 1 hour before inserting wooden popsicle sticks.
Freeze until solid, at least 4 hours. Run molds under hot water to help release the ice pops.