Ripe Peach Popsicles Recipe

As a food blogger, I’m sharing Fresh Fruit Popsicles starring ultra-ripe peaches and a clever secret that locks in their pure sweetness and color.

I still remember biting into a sun hot peach, juice dribbling down my chin, and wanting that exact mess captured in a popsicle. I kept tasting summer until I knew ripe peaches and a little fresh lemon juice belonged in the same frozen bite.

It tastes bright and messy and honest, not overly sweet or fake, so you keep licking and thinking about the next one. I grab one after yard work or when I need a tiny, reckless treat and it always makes people ask where I got it.

If you love real fruit try my spin on Peach Popsicle Recipes, just dont say I didnt warn you.

Ingredients

• Peaches: Juicy, sweet and vitamin rich, good fiber and vitamin A, helps natural sweetness.
• Lemon juice: Bright, tart, adds zing and preserves color, vitamin C balances sweetness.
• Cold water or juice: Dilutes intensity keeps texture icy, adds a few natural sugars if fruit juice used.
• Yogurt or coconut milk: Makes pops creamier and richer, adds protein or healthy fats, its slightly tangy.
• Vanilla extract: Tiny bit of warmth and depth, enhanses sweetness without extra sugar.
• Pinch of salt: Pinch brightens flavor and balances sweetness, makes fruit taste more vivid.

Ingredient Quantities

• 4 large ripe peaches (about 1 1/2 to 2 lb)
• 1 tablespoon fresh lemon juice
• 1/4 cup cold water or unsweetened peach or apple juice (optional)
• Pinch fine sea salt
• 2 tablespoons plain yogurt or full fat coconut milk (optional, for creamier pops)
• 1/2 teaspoon vanilla extract (optional)

How to Make this

1. Rinse the peaches, score an X at the stem, then dunk them in boiling water for 30-45 seconds and into ice water right after to make peeling a breeze; if you dont want to fuss, you can just peel with a knife or leave the skin on for texture.

2. Peel (or not), pit and roughly chop the 4 large ripe peaches into chunks and put them in a blender or food processor.

3. Add 1 tablespoon fresh lemon juice right on the fruit so it wont brown, plus a pinch of fine sea salt to brighten the flavor.

4. Pour in about 1/4 cup cold water or unsweetened peach/apple juice if you want a thinner, juicier pop; start with less and add more if needed.

5. For creamier pops add 2 tablespoons plain yogurt or full fat coconut milk and 1/2 teaspoon vanilla extract, both totally optional but they make the texture dreamy.

6. Blend until smooth or pulse a few times if you prefer little bits of peach left for a rustic, juicy bite; taste and adjust texture with a splash more water/juice if its too thick.

7. Pour the puree into popsicle molds leaving a little headspace for expansion, wipe any drips from the rim so lids sit flat.

8. If your sticks need help standing up, freeze the molds 20-30 minutes until slightly set, then insert sticks so they stay centered.

9. Freeze until solid, at least 4-6 hours or overnight for best results; to unmold, run the outside of the mold under warm tap water for 10-20 seconds and gently pull the pops out.

10. Store extras in an airtight container or freezer bag to avoid freezer burn and enjoy within a month or two for best peach flavor.

Equipment Needed

1. Chef’s knife, sharp (or a paring knife if you prefer)
2. Cutting board
3. Large pot or kettle to boil water
4. Slotted spoon or tongs for dunking the peaches
5. Large bowl for the ice water bath
6. Blender or food processor
7. Measuring spoons and a 1/4 cup measure
8. Popsicle molds and sticks, or small paper cups and wooden sticks if you dont have molds
9. Rubber spatula or spoon to scrape the puree into molds
10. Freezer safe container or resealable freezer bag for storing extras

FAQ

Ripe Peach Popsicles Recipe Substitutions and Variations

• Peaches: use ripe nectarines or mango instead, or 4 cups frozen peaches (thawed) if fresh arent available — same texture and sweetness.
• Fresh lemon juice (1 tbsp): swap with 1 tbsp lime juice or dissolve about 1/8 tsp citric acid in 1 tbsp water for that bright acidity.
• Cold water or juice: replace with coconut water or white grape juice for mild flavor, or 1 to 2 teaspoons simple syrup if you want sweeter pops.
• Plain yogurt or coconut milk (2 tbsp): use Greek yogurt, silken tofu or a splash of heavy cream for creamier pops, same volume works fine.

Pro Tips

1) Pick the peaches by smell and feel not color. If they dont smell sweet leave them on the counter in a paper bag with an apple or banana for a day or two, they ripen way faster that way.

2) Want silky pops not icy ones? Strain the blended peach through a fine mesh to catch the stringy bits, or add a tablespoon of simple syrup or honey while blending. For adult-only pops a splash of vodka keeps them softer in the freezer.

3) If you like extra creaminess but dont want dairy, stir in a frozen banana slice or an extra tablespoon of coconut milk before blending. It gives body and makes them scoopable straight from the freezer.

4) To avoid freezer burn and freezer smells, press plastic wrap right onto the surface before sealing the mold, or store finished pops in a zip top bag with the air squeezed out and a date on it. They keep best for a month or two.