Monthly Archives: July 2012

Peach, Apricot and Basil Popsicles

Summer.  Hot days, the sound of lawn mowers, smell of fresh cut grass and barbeque, kids running through sprinklers, and popsicles!  Not just any popsicles, but frozen treats made with fresh summer fruits and herbs.  Easy-peasy, uber-yummy, (healthy!), hot weather relief.  Ahhhhhhhh….

If you’re lucky enough to have farmer’s markets in your area, head on out to select your favorite summer fruits.  I decided on peaches and apricots.  An online search resulted in basil being a nice compliment to these stone fruits, so out to the garden for a handful of fresh basil and I was halfway to popsicle nirvana!  My molds hold 1/2 cup each, so amounts given are for that.  Adjust the recipe for your own molds–small dixie cups and craft sticks work great.  I got these super-cute little bug molds at Pier 1.  Gotta love their little leaf-with-a-bite-out-of-it stands!

  • 2 small peaches, the riper the better, pitted, peeled and sliced
  • 4 apricots, the riper the better, pitted and sliced
  • 1/4 cup simple syrup, infused with 16-20 basil leaves.  (Simple syrup is equal parts sugar and water, boiled and cooled.  I used 1/2 cup each and had left over, which keeps in the fridge for quite a while.)
  • 1 1/2 tsp fresh lemon juice

Prepare your simple syrup, pour into a seal-able container with the basil leaves.  Gently muddle (crush) the leaves to release the oils, seal and allow to cool.  Of course, while basil is super yummy here, it’s optional.  You can just leave your simple syrup, well, simple.

When your syrup is cooled to at least room temperature, prepare the peaches and apricots and plop them in your blender.  Peaches first, because they tend to be juicier–the better to blend, my dear.

Puree to a smooth consistancy and add lemon juice and simple syrup (strain it if you used basil).  Puree a bit longer.  You’ll end up with 2 cups of puree.

Pour into popsicle molds.  Fill them to the brim.  Add the sticks and freeze for at least 6 hours.

Remove from the freezer (Ooooo!  Frosty and cold!) and run the molds under warm water until the molds come loose.

Oh my.  Time to take a break from the heat in the yummiest way ever!

The basil was just barely noticeable in these pops.  I’ll be upping the amount of basil next time–my 16 or so leaves were actually in a bit over 1/2 cup of syrup.  I can’t wait to try different fruit-herb combos, and maybe blend in a bit of yogurt, leaving some fruit chunks in the puree, making layers????  Oh the possibilities!

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Filed under dairy-free, dessert, Garden produce, recipe