Icy, sweet and exquisitely peachy, these unique pops bring fresh joy to a summer standby. Save this recipe for the peak of the season—it demands perfectly ripe fruit.
| 5 | peaches, stones and skins removed, sliced | |
| 2 | tablespoons | lemon juice |
| 1 | cup | water |
| 1/4 | cup | sugar |
| 1 | recipe | simple syrup, room temperature |
| . |
Recipe requires popsicle molds
1. In a spacious bowl, combine the peaches with the lemon juice and toss.
2. Add the sugar and water; mix well.
2. With clean hands, squish the peaches into tiny pieces.
3. Cover with plastic wrap and place in the refrigerator for 6 hours or overnight.
4. Remove from the refrigerator and add the simple syrup. Mix well.
5. Fill each popsicle mold according to the manufacturer’s instructions.
6. Place in the freezer for 6–8 hours or until frozen.
7. Remove popsicles from the freezer and hold them under hot running water for 5–10 seconds. Release from the molds and eat immediately.
