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Strawberry Peaches and Cream Pops

 
 
For Strawberry:

2 cups fresh strawberries, hulled and cut in halves

1/3 cup sugar

2 teaspoons fresh lemon juice

1/3 cup half-and-half

pinch of salt

For Peach:

3 ripe peaches, peeled and roughly chopped (or 2 cups frozen peaches thawed)

1/3 cup sugar

2 teaspoons lemon juice

1/3 cup half-and-half

pinch of salt
 

Instructions:

For the strawberry: In a blender or food processor, combine the strawberries, sugar, lemon juice, half-and-half, and salt.  Process until completely smooth.  Set aside in small pouring bowl.

For the peach: In a blender or food processor, combine the peaches, sugar, lemon juice, half-and-half, and salt.  Process until completely smooth.  Set aside in small pouring bowl.

If using conventional ice pop molds, evenly layer layers of the peach and strawberry mixture among molds.  Cover and freeze until solid, at least 4 hours pr up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, about 1 hour, then continue freeze until soild, at least 3 more hours.

If using an instant ice pop maker (like I did here), again layer peach and strawberry mixture into container.  Then follow the manufacturer's instructions to freeze the pops.

Recipes adapted from Ice Pops by Shelly Kaldunski

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