White Peach and Basil Pops Recipe
Daily Value: 4%
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||6µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Not sure what to do with overripe fruit? Make a popsicle! They are surprisingly easy to make and freeze in just about four hours. Instead of buying the sugar- and chemical-filled frozen pops at your supermarket, try creating your own with fresh seasonal fruit. Play around with the combination below, maybe using strawberries or everyday peaches instead. Just remember to add a liquid (like water or fruit juice) if your fruit has a low water content.
- 4 ripe white peaches, quartered
- 4 sprigs basil
- ½ jalapeño (optional)
- Juice of 1 lemon
- 2 tablespoons sugar
- ½ cup of water
- 6 popsicle molds
In a blender, purée the peaches, basil, and jalapeño. Then add the lemon juice, sugar, and water and blend again. Pour the mixture into ice pops leaving ½ inch at the top.
Makes 6 popsiclesServings: 6
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