Peach Melba Popsicles
Total Time
30 minutes + Freezing time
Rating
0 out of 5 stars
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Ingredients
10 servings
- 1/2 cup water
- 1/2 cup sugar
- 1 cup whole raspberries
- 2 cups peeled chopped peaches in small/medium chunks
- 1/8 teaspoon almond extract (optional)
- 1 1/2 cups vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream of your choice, slightly softened (think: soft-serve consistency)
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Preparation
Chef’s notes
These molds hold about 1/3 cup liquid each. You can use either fresh or frozen peaches and berries here. For the peaches, if yours are a little overripe/soft, you can probably get away without cooking them and just puree them. The same goes for frozen peaches, which will no longer be firm once defrosted. The cooking is just to ensure a smoother puree.
Re, the simple syrup you’ll make with sugar and water:
I learned this from Fany Gerson’s excellent Paletas book, which is that it freezes to a better texture than just sugar will so I always use it.