Best Summer Ice Pops

There's nothing like an icy, refreshing ice pop to beat the summer heat, but why turn to a box when you can make them yourself? David Carrell is one of the founders of New York City's People's Pops, which uses fresh, local, and seasonal ingredients to build a better ice pop. On this episode of "Easy Does It," things get peachy when Dave demos two ways to transform a peach purée.

People's Pops Blueberry Peach Lavender Pops
Yield: 10 pops at 3 fl. oz. each

Ingredients:
• 1 pound 6 ounces peaches (4–5 tennis-ball-sized, halved)
• 6 ounces blueberries
• 1-1/4 cups simple syrup
• 2 tablespoons freshly squeezed lemon juice

Method:
1. Wash peaches and remove pits.
2. Lightly purée the pitted peaches.
3. Wash blueberries and either mash with the back of a spoon or leave whole.
4. Add mashed or whole blueberries to peach purée.
5. Add simple syrup and lemon juice.
6. Pour mixture into molds, leaving a little bit of room at the top to allow the mixture to expand as it freezes.

WATCH: Watermelon: The pumpkin of summer

People's Pops Peaches & Cream Pops
Yield: 10 pops at 3 fl. oz. each

Ingredients:
• 1 pound 6 ounces peaches (4–5 tennis-ball-sized, halved)
• 1-1/4 cups simple syrup
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup heavy cream

Method:
1. Wash peaches and remove pits.
2. Lightly purée the pitted peaches.
3. Add simple syrup and lemon juice.
4. Whip cream and spoon a dollop into each mold, using as much or as little as you like.
5. Pour peach mixture into molds filled with cream, leaving a little bit of room at the top to allow the mixture to expand as it freezes.

 

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