Easy Homemade Ripe Peach Popsicles
Capture the taste of summer with these simple, refreshing homemade peach popsicles made with just ripe peaches, lemon juice, and a touch of sugar. They are fast, easy, and a perfect way to use ripe fruit.
Equipment
- Blender
- Popsicle molds
- Funnel Optional, for pouring
- Measuring cup with a spout Optional, for pouring
- Freezer
- Freezer-safe zip-top bag For storage
- Airtight container For storage
- Parchment paper Optional, for storage
- Wax paper Optional, for storage
Ingredients
Popsicles
- 4 large ripe peaches or 5 large ripe peaches, unpeeled; The star of the show! Make sure they are really ripe. Don't worry about peeling; the blender handles it, and leaving the skin adds color and nutrients!
- 0.5 lemon Juice of 1/2 lemon; Just a little squeeze! This isn't to make them lemony, but the acidity brightens the peach flavor and helps keep the color vibrant.
- 2 Tbsp sugar This amount is just a suggestion. Depending on how sweet your peaches are, you might want a little more or even none at all. Taste the mixture before you freeze it and adjust to your perfect sweetness level. You could also use honey, maple syrup, or your favorite sweetener.
Optional Additions/Substitutions
- Strawberries, raspberries, or blueberries A handful to add along with peaches
- 0.25 cup Plain Greek yogurt, coconut milk, or heavy cream Or up to 1/2 cup for a creamy texture
- Cinnamon, ginger, or vanilla extract A tiny pinch or dash
- Honey, maple syrup, agave nectar, or sugar substitute Instead of sugar
- Orange juice or lime juice A tiny splash instead of or in addition to lemon juice
Instructions
- Combine all ingredients in a blender. Seriously, just toss your chunks of ripe peach, the squeeze of lemon juice, and the sugar right into your blender container.
- Blend until smooth. Secure the lid and blend away! Start on low and gradually increase speed until you have a perfectly smooth, pourable mixture. Make sure there are no chunks left. You want that creamy, pureed texture for a smooth popsicle.
- Pour the mixture into popsicle molds. Grab your popsicle molds. You might need a funnel or a steady hand and a measuring cup with a spout to avoid drips. Pour the peach mixture into each mold, leaving a little bit of headspace at the top (don't fill them right to the brim, as liquids expand slightly when freezing).
- Insert popsicle sticks and freeze until solid. If your molds have slots for sticks, pop them in now. If they require partial freezing first, follow your mold's instructions. Carefully place the filled molds in your freezer on a level shelf. Now, the hardest part: waiting! It usually takes at least 4-6 hours, or preferably overnight, for them to freeze solid.
Notes
Use RIPE Peaches: I can't stress this enough! The flavor and natural sweetness come from the peaches. If they aren't ripe, your popsicles will taste bland and you'll need way more sugar.
Blend it SMOOTH: Make sure there are no little chunks left. A smooth puree makes for the best popsicle texture.
Don't Overfill Molds: Leaving a little space prevents overflow as they freeze.
Be Patient with Freezing: Let them freeze completely. Trying to unmold them too early is a recipe for broken popsicles.
To Unmold: If your popsicles are sticking, run the outside of the mold under warm water for just 10-20 seconds. Don't let them melt, just enough to loosen them.
Storage: Once frozen solid, you can store them in the molds if space allows. Alternatively, gently remove from molds and transfer to a freezer-safe zip-top bag or airtight container. Layer with small pieces of parchment or wax paper between them to prevent sticking. Stored properly, they should last 1-2 months.
Blend it SMOOTH: Make sure there are no little chunks left. A smooth puree makes for the best popsicle texture.
Don't Overfill Molds: Leaving a little space prevents overflow as they freeze.
Be Patient with Freezing: Let them freeze completely. Trying to unmold them too early is a recipe for broken popsicles.
To Unmold: If your popsicles are sticking, run the outside of the mold under warm water for just 10-20 seconds. Don't let them melt, just enough to loosen them.
Storage: Once frozen solid, you can store them in the molds if space allows. Alternatively, gently remove from molds and transfer to a freezer-safe zip-top bag or airtight container. Layer with small pieces of parchment or wax paper between them to prevent sticking. Stored properly, they should last 1-2 months.