Fresh and fruity, these Raspberry Peach Popsicles are just the cool-off we need this summer!
I’m at it again guys! Another deliciously fresh, fruit-filled dessert!
It may not officially be summer, but with temps hitting 96 degrees, that calls for one thing…popsicles! Are you with me? I hope so, because boy, oh boy, are you going to LOVE these! I mean who doesn’t love popsicles during the summer?!
These Raspberry Peach Popsicles take me back to my carefree childhood days. Way, way back in the day, there were popsicles called Whammy Pops by Good Humor. I think I’ve mentioned these before. They were striped fruit-flavored popsicles that I couldn’t get enough of. I can’t imagine how many boxes we went through every summer, because mom always made sure we had an ample supply for those long and lazy, hot summer days.
So these Raspberry Peach Popsicles are my spin on the vintage Whammy Pop. They’re striped just like the Whammys with a layer of peach sandwiched between two layers of raspberry. I think you’ll agree, summer-ripe raspberries and peaches make for a classic summer popsicle combination. The colors are gorgeous and the sweet taste of the peaches balance perfect with the tart taste of the raspberries.
This recipe is as easy as whipping up a batch of simple syrup, combining some with each fruit and puréeing each in your blender until smooth. Add one flavor to each cup and place in the freezer to set for about 30-45 minutes before adding additional layers and repeating. I inserted the sticks when I added the second layer and added a plump raspberry to the top layer after it set in the freezer for about 30 minutes. I then let the pops freeze for at least 5 hours until they were totally solid.
I hope these popsicles are a hit at your house all summer long! Enjoy!
Please stop back to the BHK next week, when I’ll be sharing some delicious recipes for your 4th of July BBQ! And I hope all you dads out there have a wonderful Father’s Day! Relax and enjoy your day. You deserve it!
- Simple Syrup:
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 2 cups fresh raspberries
- 1 1/2 cups fresh peaches, peeled, pitted and cut into chunks
- two pinches of salt
- 3 Tbsp. freshly squeezed lemon juice, divided
- In a medium saucepan, combine the sugar and water. Bring to a boil, stirring until sugar is dissolved, about 5 minutes. Remove from heat and let cool for 30 minutes. Mixture yields just a little over 2 cups.
- Place raspberries in blender with 1 1/4 cup simple syrup, pinch of salt and 1 Tbsp. lemon juice. Puree until smooth. Strain raspberry mixture through a fine-mesh sieve set over a large measuring cup, pressing on solids to release puree. Set aside.
- Rinse blender. Place the peaches in blender with the remaining simple syrup, a pinch of salt and 2 Tbsp. lemon juice. Puree until smooth.
- Place about 1/4 cup raspberry mixture into the bottom of each 9 oz. cup and freeze until partially frozen, about 30-45 minutes. Next, add about 1/4 cup peach mixture to each cup. Return to freezer for 30-45 minutes, then insert stick and add final layer of raspberry mixture, about 1/4 cup in each. Return to freezer for 30 minutes. After 30 minutes, add one fresh raspberry to top of popsicle (as pictured) and continue to freeze until solid, about 5 hours.