Good morning and happy Friday to you!!
Okay, so a few weeks ago B gave me Popsicle molds and this nifty Popsicle recipe book… and ever since I have been going a little “pop-nuts”!! This quite possibly may be my new favorite Summer activity!! You have to go out right now and buy this book and these molds and get to freezin’!!
P.S. The recipe for the pop in this photograph is:
- 1 ¼ pounds of peaches (4 to 5 tennis ball-sized), halved
- ¾ cup (6 fl oz) simple syrup
- 1/3 cup (3 fl oz) bourbon or whiskey, plus extra for drinking
- 2 tablespoons (1 fl oz) freshly squeezed lemon juice
Preheat the oven to 350 degrees Fahrenheit. Place the peaces cut side down on a cookie sheet. Bake until the skins and flesh have softened, about 20 minutes. Remove from the oven and let cool.
Once the peaches are cool enough to touch, remove and discard the pits and whiz the peaches, skins and all, in a food processor, though feel free to leave the purée somewhat chunky. You should have about 2 cups (16 fl oz) of purée.
Transfer the puréed peaches to a bowl or measuring pitcher with a pouring spout and add the simple syrup, bourbon, and lemon juice. Stir until the mixture is well incorporated, and have a glass of bourbon on ice to celebrate your hard work.
Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.