Every summer, when the peaches come, I buy them by the boxful. I made pies and cobblers and baby food and, of course, I freeze a bunch. But the one thing I’ve made last year that made the biggest impression on my kids was peach lemonade. I think I made it from scratch last year, blending peaches, lemon juice, sugar and water. This year, when she begged for it, I went simpler and just blended peaches into the bottled lemonade I always have on hand. As I was making it, I realized it’d make a great ice pop. So:
I don’t have proportions for this one, as I just froze some of what I made for drinking, but I can tell you I used a rather high proportion of lemonade to peaches (at least 2 to 1).
These were delicious and summery. A perfect way to use a bunch of fruit.
Sorry for the delay in posting today’s pop. As I mentioned in my placeholder post, it was a busy day.
Anyway, a few months back I made a fantastic Pina Colada ice pop using coconut yogurt I’d found on clearance at Target. This stuff is magical — it tasted liked heaven, and made an equally good ice pop. Since then, I’ve been on the hunt for it in other stores (since my Target isn’t carrying the flavor any more), but it wasn’t until this week that I was able to find it. I eagerly scooped it up (at full price!), and decided to use it with peaches:
I pureed the whole container of yogurt with 1.5 peaches. I also chopped up a little but of peach to add chunks to one of the ice pops. This mixture made three ice pops.
As expected, this made for some delicious ice pops. The peaches definitely came in second to the coconut flavor, but they still shone through. I feel like the mixture made the most of each ingredient. I definitely want to make this one again.
It turns out I didn’t finish all of the champagne yesterday, so today I made the Bellini popsicle I mentioned yesterday:
Apparently, a “real” Bellini uses white peach puree, but the peaches I have are yellow. Also, as you can see, I’m not using real Champagne, but rather a nice muscato sparkling wine. I assume y’all will forgive me the lack of authenticity.
I pureed two peaches, one for the ice pop and one to make myself a Bellini to drink. The ice pop got 1/2 ounce of the champagne, the drink got the rest of it. I sipped my delicious little cocktail while I waited for my pop to freeze. It’s a tough life I lead, I tell you.
The ice pop was delicious, as expected. Not the kind of thing that would ever get a person tipsy (unless you’re a real lightweight), but so decadent and fun. Even though I know they’re silly, I just can’t resist making alcoholic ice pops.
I promised y’all a healthy pop today, but I’ll confess that until this afternoon, I was stumped as to what I should make. Strawberry season just ended, and we’ve already devoured the blueberries from our produce box this week. Luckily, I passed by my favorite orchard today and noticed they were open. So:
Local peaches! In season, the first week of June! Oh, happy day.
I was tempted to do a straight peach pop, but I was worried it would go brown. So instead, I pureed a medium-sized peach with a generous dose of orange juice (at least 1/4 cup). As it happened, I ended up with exactly enough base for 3 pops.
While the pops were freezing, I took a few photos of my peaches (dirty!), sipped a flute of champage, and belatedly realized that I could have made a Bellini pop today. (guess what you’re getting tomorrow, if the champagne lasts that long?)
This pop was wonderful. I was worried the orange juice would overpower the peach, and it was stronger than I’d have liked. But the fresh peach flavor still shone through.
And I still have a small army of peaches left. Tomorrow, I make jam! And maybe some cobbler. Perhaps a pie. I love peach season.