When I think of summer, I think of peaches.
I am fortunate enough to live in Colorado, which means I am just half a day’s travel away from the most luscious peaches you can get your hands on.
In the Western Slope of Colorado, there’s a magical valley where the temperatures and soil are just right to churn out these amazing orange fuzzy orbs.
Every year, I love to go visit my brother who lives out there, and I load up on a ton of those peaches. Yes, I can get them at the store, but there’s something about getting them fresh from the source that I can’t resist.
That first bite sends juice dripping all down your chin… It’s pure summer in every single bite.
So, of course, after coming back with a couple crates full of the fruit, I am in a peachy mood for the entire month to follow.
It’s almost impossible to eat all of them at once, so I usually end up canning some, and the rest I turn into frozen dessert deliciousness.
Transforming fresh summer fruit into silky ice cream or frosty popsicles is something that should be on everyone’s summertime to-do list.
Instead of buying popsicles at the store that are filled with unfamiliar ingredients, I encourage you to make them yourself.
That way, not only can you control the flavor of the frozen treats, but you also know exactly what is going into them. Mass-produced ice pops are mostly water and sugar, and I find they’re lacking in flavor.
It’s incredible how flavorful these simple ingredients are in combination. You end up with a finished product that has a lovely texture, and you get the added benefit of the nutritional value of the fruit.
You don’t even have to peel the peaches. In fact, those peels bring in the fun, bright bits of color that you see throughout. Simply chop up the fruit, and add it to a food processor or blender with the other ingredients.
Blend it all up and pour it into your molds. Not sure which type is the best for making homemade freeze pops? Check out our roundup for some of our favorite suggestions!
All you have to do after that is freeze them. Once they’re set, you can enjoy the fresh summer flavor of the ripe fruit.
My biggest tip is to make sure your fruit is ripe. The peaches should be nice and soft when you handle them. The more ripe they are, the better the flavor is going to be.
The best part? If you are feeling a little adventurous and are just serving adults, you can even add some liqueur. I like to swap in Grand Marnier for the orange juice.
You can also use whiskey or bourbon, another fantastic pairing for the fresh stone fruit. Just be careful to avoid going overboard with your alcoholic additions, or the pops won’t freeze fully.
Here’s another idea for the 21-and-up crowd: pour glasses of prosecco or champagne and serve the popsicles in them. How yummy would that be? Perfect for a lazy summer afternoon on the weekend…
These are a huge hit with the kids (and adults, too!), providing a fun dessert without needing to worry about giving them processed sweets with added sugar. The small amount of honey that’s added is all the sweetness you need to enhance the flavor of these frozen treats.Print
When you need to cool off and you want all the flavor, reach for one of these peach popsicles. They’re easy to make, with only five ingredients.
- 4 large, ripe peaches (approx. 3 1/2 cups chopped)
- 2 teaspoons lemon juice
- 1 teaspoon orange juice
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons honey
- Remove the pits from the peaches and chop the fruit into large chunks. Add to a food processor or blender with the remaining ingredients. Puree until smooth.
- Fill the popsicle molds with the peach mixture. Depending on the type of mold that you have, you may have the option to freeze for 1 hour, and then insert the sticks. This insures that the sticks stay straight.
- Freeze until solid, for about 5 more hours, depending on the temperature of your freezer.
- Category: Popsicles
- Method: Freezing
- Cuisine: Frozen Dessert
Keywords: peach, popsicle, orange juice, honey
Cooking By the Numbers…
Step 1 – Measure Ingredients and Prepare Peaches
Measure out all of the ingredients and prepare your popsicle mold if advance freezing is required.
Cut the peaches in half and remove the pits. Chop the fruit into large chunks.
Step 2 – Puree
Add the chopped peaches and all of the other ingredients to a food processor or blender. Puree until smooth.
Pour the mixture into the popsicle molds, filling them up according to the manufacturer’s directions. My molds made 8 pops, but the total count for your mold may vary depending on size.
Step 3 – Freeze
Place the filled mold in the freezer. For my traditional mold, I froze it for one hour, then removed the mold from the freezer and inserted the sticks.
By letting the blended mixture set for a little bit, this allows you to place the sticks in vertically so they stay straight.
Freeze until sold. For my mold and freezer, this took an additional 5 hours. The total time for yours may vary, depending on the style of mold you are using and the temperature of your freezer.
Remove from the mold and enjoy, preferably on a hot, sunny day.
How Do I Store the Popsicles?
To store the popsicles, I like to start by removing them from the mold. To do this, I fill the kitchen sink about halfway with hot water and immerse the mold without letting any water creep over the top lip.
Let it sit there for a few seconds, then remove the popsicles.
Wrap each one tightly in plastic wrap. Then place them inside a zip-top plastic bag and put it back in the freezer until you are ready to enjoy them.
Want even more frozen treats to enjoy this summer? Check out these Foodal favorites next:
- Four-Ingredient Strawberry Lemonade Popsicles
- Frozen Yogurt Popsicles with Oats and Blueberry Jam
- Tahini, Honey-Roasted Fig, and Banana Popsicles
- Citrus Honey Basil Creamsicles
What’s your favorite memory of eating peaches or summertime freeze pops? Tell us in the comments below, and be sure to rate this recipe if you enjoyed it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 7, 2013. Last updated: April 26, 2021 at 20:12 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.