255 minutes
Refreshing frozen popsicles blending sweet peaches, iced tea, sugar, and a hint of bourbon with a touch of salt and cayenne pepper.
Peaches, pitted and cubed
0 lb
Iced Tea
cups
0 oz
Bourbon
0 oz
teaspoons
teaspoons
1. Blend Ingredients
Place the peaches, iced tea, sugar, bourbon, kosher salt, and cayenne pepper into a blender. Blend until smooth and homogenous. Chill the mixture in the refrigerator for about four hours to allow flavors to meld.
2. Pour and Freeze
Pour the chilled mixture into popsicle molds, leaving a small gap at the top for expansion. Insert popsicle sticks and freeze for about four hours or until completely solid.
3. Serve or Store
Once frozen, enjoy the Peach Punch Pops immediately or store in a zip-top bag in the freezer for up to two weeks.
Opt for ripe, juicy peaches as they will impart the best flavor and natural sweetness to your pops. Look for peaches that give slightly to the touch and have a sweet aroma. If you can, go for locally sourced or farmer's market peaches, as they are often picked at peak ripeness.
Ensure that your pops freeze completely before unmolding—this usually takes several hours or overnight. Be patient, as partial freezing can lead to breaks or an uneven texture.
Depending on the sweetness of your peaches, you may need to adjust the sugar or honey in your recipe. Taste the puree before freezing. If it’s too sweet, add a squeeze of fresh lemon juice to balance the flavors.
Run the molds briefly under warm water to help release the pops easily without breaking them. Be careful not to use hot water, which might melt your masterpiece too quickly!
When pureeing the peaches, aim for a smooth yet slightly textured puree. This offers a balance between a uniformly smooth pop and one that showcases the natural texture of the fruit. A high-speed blender or food processor works best.
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