For the most refreshing summertime treat, stock up your freezer with these Peach Daiquiri Popsicles.
Juicy, sweet, ripe peaches are the gems of summer. When peaches are at their best I always buy as many as I can – dreaming of peach pies, peach ice cream, cobblers and the simple act of sitting outside on the grass and eating them as they are. I also puree the extra ripe ones for peach bellini or I grill and mash them with ginger beer. Then there’s a new favorite summertime treat: peach daiquiri popsicles! It’s a delicious frozen combination of peaches, rum and fresh lime juice.
Now, these aren’t heavyweights when it comes to alcohol — you’ll probably have to eat more than half the popsicle to feel the rum. I don’t add as much rum as in a drinkable daiquiri. Alcohol doesn’t freeze solid, so the amount of rum needs to stay low for the popsicle to set. But even with a smaller amount of rum, you’ll still enjoy its fruity, buttery, and subtly spicy taste, which also helps balance out the sweet peaches.
Yes, that’s 1/2 cup lime juice
A classic daiquiri always has that tangy fresh lime juice. In these popsicles, it offers a tart punch without overpowering the peaches or rum. Half a cup (4 ounces) of lime juice might seem like a lot, but it’s necessary. Plus, it wouldn’t be a Daiquiri without him!
Can’t find fresh peaches?
In Southern California, where I live, fresh peaches are only available for a few fleeting months into their prime. So what to do when you can’t find fresh peaches? Here are some options:
- Frozen Pureed Peaches: Puree the peaches when they’re in season and store them in the freezer when they’re not in season!
- Bought frozen peach slices
- Canned peaches
- Bottled peach nectar or juice
Taste for sweetness and add more simple syrup as needed. Depending on which one you use, the color of your popsicle will be different from mine. Juices tend to be more transparent, while purees are thicker and more opaque, and nectar falls somewhere in between.
We make a lot of popsicles so I have a variety of shapes on hand. Here are three I recommend:
- Molds made of stainless steel
- Flat Silicone Molds
- Extendable silicone molds
Flat molds are better for the juicy popsicles as opposed to the extendable molds. Because this popsicle contains rum, it is more delicate than non-alcoholic popsicles. The flattened molds are easier to demould without breaking the popsicle. They don’t have the old-school indented pattern, but are easier to use.
I also find that the stainless steel molds freeze quicker but are more of a hassle to demould.
You can use small paper cups as molds and reusable spoons as chopsticks. Get creative and see what else could work in your kitchen. Remember that it must be easy to demould.
Stay cool this summer
- Limoncello yogurt pops
- Strawberry yogurt popsicles
- Make your own popsicle popsicles
- Cherry yogurt popsicles
Peach Daiquiri Popsicles
This recipe calls for 6 popsicle molds and chopsticks. These popsicles take a full 24 hours to freeze. The popsicles can be stored in the freezer for up to 2 months.
ingredients
-
3 ripe peaches, skinned and diced, or 8th ounces peach nectar
-
2 ounces simple syrup
-
4 ounces fresh lime juice
-
2 3/4 ounces White rum
-
6 thin peach slices peach
method
-
Puree the peaches:
In a blender or food processor, add the fresh peaches and simple syrup. Blend until smooth, about 45 seconds. You can skip this step if using peach nectar.
-
Combine the remaining ingredients:
In a large measuring cup with a spout that holds at least 2 cups, combine the pureed peaches or peach nectar with the simple syrup, lime juice, and rum. Stir gently to combine.
-
Pour the mixture into popsicle molds:
Leave about 1/4 inch space on top of the extendable molds – the popsicle will expand as it freezes. Lay flat shapes should be completely filled.
If you like, put a thin slice of peach in each mold.
-
Insert a popsicle stick into each shape:
The molds come with a popsicle stick holder or stick. Place it in the mold according to the manufacturer’s instructions. If not, you’ll have to wait a few hours for the mixture to freeze to stick a wooden popsicle stick in the center of the mold. This ensures the stick stays upright and doesn’t sink.
-
Freezing popsicles:
Place the molds in the freezer and freeze for a minimum of 24 hours and up to 36 hours.
-
Surcharge:
Take the mold out of the freezer and wait 5 minutes before shaping and serving.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 74 | calories |
| 0g | Fat |
| 12g | carbohydrates |
| 0g | protein |
