We are in the thick of summer. The 90 degree weather that we've been having for the past few days tells me so. I'm not complaining. I'm not a fan of super hot temps, but I'm definitely more partial to heat than I am to the cold. So let's just live our lives and whip up some refreshing popsicles to get us through this.
I went through a white nectarine phase a few years ago. It lasted for a while. White nectarines are my jam, since they can be crunchy like apples, but they have a peach flavor. My biggest gripe with peaches is their texture, so I was basically able to eliminate the one thing I didn't like with these fruits. Anyhow, for this recipe I would recommend using actual peaches, as they're softer and will be easier to blend. The ginger in this recipe is a shining star as well. I love a hint of fresh ginger in the summer. So refreshing! Also, I just can't stop with the mint. Don't make me!
I managed to refrain from adding booze to these popsicles (I was oh so close to doing so!), but I won't be mad one little bit if you find yourself pouring in a little bit of spirits. Live your life to the fullest.
Peach Ginger Mint Popsicles
makes 6 popsicles
- 2/3 cup sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 3 tablespoons water
- 1 (2-inch thick) slice of fresh ginger, peeled
- Four large peaches, peeled and quartered
- 1/4 + 2 tablespoons cup lime juice
- handful of fresh mint leaves
1) In a small sauce pan over medium heat, bring the sugar, corn syrup, salt and water to a boil. Stir constantly until the sugar dissolves in the pan, about 2 minutes.
2) Add the ginger to the pan and stir the mixture for 1 more minute.
3) Remove from heat and allow the syrup to stand in the sauce pan for 10 minutes.
4) Next, add the peaches, simple syrup, and lime juice to a large bowl. Use a handheld blender to puree the mixture. Depending on how ripe your peaches are, it may take a bit of time to break down the fruit.
5) Pour the mixture into the popsicle molds and add the sticks. Freeze the pops until completely frozen, about 8 hours.