Peach Popsicles
Made with ripe, juicy peaches, creamy Greek yogurt, a drizzle of honey, and a squeeze of fresh lemon juice, these homemade frozen treats are bursting with real fruit flavor in every single bite. They come together in about 15 minutes of active prep time, with the freezer doing all the heavy lifting overnight.
Equipment
- High-Speed Blender or Food Processor
- Popsicle mold - standard 8-cavity, 3 oz / 90 ml each
- Wooden popsicle sticks - if your mold does not include them
- Cutting board
- Chef's knife
- Rubber spatula - for scraping the blender
- Measuring cups and spoons
- Large liquid measuring cup or pitcher - for easy pouring
- Parchment paper - for wrapping finished pops for freezer storage
- Reusable freezer bags or airtight containers - for long-term storage
Ingredients
- 4 medium ripe fresh peaches - about 600 g / 1.3 lbs, peeled, pitted, and roughly chopped. You can also use 2.5 cups (425 g) of thawed frozen peaches.
- 1 cup full-fat plain Greek yogurt - 240 g
- 3 tablespoons raw honey - 60 g, plus more to taste
- 2 tablespoons fresh lemon juice - 30 ml, from about 1 lemon
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Instructions
- Prepare the peaches by blanching and peeling them. Slice in half, remove the pit, and roughly chop the flesh.
- Combine the chopped peaches, Greek yogurt, honey, lemon juice, vanilla extract, and salt in a blender. Blend on high until completely smooth and creamy.
- Pour the blended mixture into a large liquid measuring cup, then carefully fill each popsicle mold cavity to about 1/4 inch below the top. Tap the mold on the counter to release air bubbles.
- Place the lid on the mold and insert the wooden sticks through the holes. If your mold doesn't have a lid, freeze for 45-60 minutes until partially frozen, then insert sticks.
- Place the mold on a flat, level surface in the freezer. Freeze for a minimum of 4-5 hours, but overnight (8 hours) is ideal for fully firm pops.
- When ready to serve, run warm water over the outside of the mold for 15-20 seconds. Gently wiggle each stick while pulling upward with light pressure to release the pops.
Notes
- Use the ripest peaches you can find. A peach that smells sweet and fragrant when pressed gently at the stem end will produce a far more flavorful pop than an underripe one.
- Taste the mixture before freezing. The cold dulls sweetness slightly, so the mixture should taste a touch sweeter than you want the final pop to be.
- Do not overfill the molds. Leaving a small gap at the top allows for expansion during freezing.
- For extra-smooth pops, strain the mixture through a fine-mesh strainer after blending to remove any remaining fibrous bits.
- Freeze on a level surface to ensure the sticks stay centered and the pops freeze evenly.
- If a pop seems stuck after running warm water, run a little more warm water over that specific cavity and try again. Silicone molds release more easily than rigid plastic ones.
- For a vegan version, use full-fat coconut milk or coconut yogurt instead of dairy Greek yogurt, and swap the honey for maple syrup.
- Store individually wrapped pops in a freezer bag with as much air pressed out as possible to prevent freezer burn. They will keep for up to 2 months.
- Take pops out of the freezer 2-3 minutes before eating if you prefer a slightly softer, creamier texture.