We Northerners are very fickle.
Last week, when highs were in the 60’s, all we did was complain about how cold it was for June.
Or was that just me?
Now, I’d like to apologize on our behalf and say: We take it all back!!!!! We’d gladly exchange this 95 degree heatwave for the balmy high 60’s!!!!
Ok, well maybe the high 70’s…that’s a fair trade, right?
The good news is, the sun is shining and we’re thiiiiiis close to summer produce reaching its peak.
The even better news is I have a new fancy popsicle recipe to share with you all!
A few years back, I made Smitten Kitchen’s swirled berry yogurt popsicles to bring to a Memorial Day cookout.
The next year, I was invited to the same gathering and thought, “You know what would be a good thing to bring? Homemade banana nutella popsicles!”
It wasn’t until I was looking through my old Instagram posts (I’m not the only one who does this, right?) that I realized I had done the exact same thing a year before.
Thus, a tradition was born.
Lucky for me, Deb has a lot of popsicle recipes to choose from so I’m clearly not the only person who thinks it’s perfectly reasonable to spend an hour crafting something you could basically pick up from your local supermarket.
Except these popsicles are true masterpieces, involving vibrant colors swirled together to create lickable art, or intense pops of flavor that prove these ain’t yo mama’s popsicles.
Take this year’s creation: homemade peach and raspberry syrup made from fresh (or frozen) fruit, poured in stripes along with a dollop of dreamy, creamy vanilla ice cream to yield something that tastes exactly like summer should.
Basically, I think they’re 100% worth the effort and you should be having one. Like, right now.
Peach melba popsicles
(From Smitten Kitchen)
Notes: Deb – and I – use these popsicle molds. I highly recommend. If using frozen fruit, let it thaw, first. Then you can probably get away without cooking the peaches and just purée them with the syrup, though cooking yields a smoother result. You’ll also want to let the ice cream sit out for a while to get melty.
1/2 cup water
1/2 cup sugar
1 cup whole raspberries, fresh or frozen
2 cups peeled chopped peaches in small – medium chunks, fresh or frozen
1 1/2 cups vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream, softened
Combine sugar and water in a small to medium saucepan, bring to a simmer and stir until the sugar dissolves.
Place raspberries in a bowl and pour 1/4 cup syrup over them. Then, add the peach chunks to the remaining syrup in the saucepan and bring back to a simmer. Cook for 1 to 2 minutes until peaches soften.
Let raspberries and peaches cool in syrup. The peaches will take longer. To speed up this process, set the saucepan in a bowl of ice water for 10 or so minutes.
Then, in a blender or food processor, purée the peaches in their syrup. (You do the peaches first so they don’t get raspberry-stained). Scrape the purée into a measuring cup with a spout. Then, purée raspberries in their syrup and pour into another cup with a spout.
Pour a splash of raspberry into the bottom of each popsicle mold – you won’t use all the syrup so save it for future use, like in bellinis :-). Follow with a larger splash of peach, and top with a dollop of softened ice cream.
To get a pretty, marbled texture – this is optional – take a skewer and swipe it from left to right in each mold.
Insert popsicle sticks and freeze overnight, or for at least 6-8 hours.