Juicy, sweet, ripe peaches are the gems of summer. When peaches are at their best, I always buy as much as I can—dreaming of peach pies, peach ice cream, cobblers, and the simple act of sitting outside on the grass eating them as is. I also purée the extra-ripe ones for peach bellini or I grill and smash them with ginger beer. Then, there’s a new favorite summer treat: peach daiquiri popsicles! It’s a delicious frozen combo of peaches, rum, and fresh lime juice.
Now, these are not heavy hitters, booze-wise—you’ll likely need to eat over half the popsicles to begin feeling the rum. I don’t add as much rum as I would in a drinkable daiquiri. Booze doesn’t freeze solid, so the amount of rum needs to stay low for the popsicles to firm up. However, even with a smaller amount of rum, you’ll enjoy its fruity, buttery, and subtly spiced flavor, which also helps balance the sweet peaches.
Yes, That’s 1/2 Cup of Lime Juice
A classic daiquiri always has that zesty snap of fresh lime juice. In these popsicles, it provides a tart punch without overpowering the peaches or the rum. A half cup (4 ounces) might seem like a lot of lime juice, but it’s necessary. Plus, it wouldn’t be a daiquiri without it!
Can’t Find Fresh Peaches?
In Southern California, where I live, fresh peaches are only available in their prime for a few fleeting months. So, what to do when you can’t find fresh peaches? Here are a few options:
- Frozen puréed peaches: Purée the peaches when they are in season and keep them in the freezer for when they are not!
- Store-bought frozen peach slices
- Canned peaches
- Bottled peach nectar or juice
Taste for sweetness and add more simple syrup as needed. Also, depending on which you use, the color of your popsicles will be different than mine. Juices tends to be more transparent, while purées are thicker and opaquer, and nectars falls somewhere in-between.
About the Popsicle Molds
We make lots of popsicles so I have a variety of molds on hand. Here are three that I recommend:
Lay-flat molds, as opposed to the pull-out molds, are better for the boozy popsicles. Because these popsicles contain rum, they are more delicate than non-alcoholic popsicles. The lay-flat molds are easier to unmold without breaking the popsicle. They don’t have the old-school indented pattern, but they’re easier to use.
I also find that the stainless-steel molds freeze faster, but are more troublesome to unmold.
You can use small paper cups as molds and reusable spoons as sticks. Get creative and see what else might work in your kitchen. Just remember, it needs to be easy to unmold.
Stay Cool This Summer
- Limoncello Yogurt Pops
- Strawberry Yogurt Popsicles
- Make Your Own Juice Popsicles
- Cherry Yogurt Popsicles
Blend the peaches:
In a blender or food processor, add the fresh peaches and simple syrup. Blend until smooth, about 45 seconds. You can skip this step if using peach nectar.
Combine the remaining ingredients:
In a large measuring cup with a spout that holds at least 2 cups, add the puréed peaches or peach nectar with the simple syrup, lime juice, and rum. Gently stir to combine.
Pour the mixture into popsicle molds:
Leave about 1/4 inch of room at the top of pull-out style molds—the popsicles will expand as they freeze. Lay-flat molds should be fully filled.
If you’d like, place a thin slice of peach into each mold.
Poke a popsicle stick into each mold:
The molds come with a popsicle holder or stick. Place it into the mold, following manufacturer instructions. If not, you will need to wait a few hours after until the mixture becomes icy to stick a wooden popsicle stick into the center of the mold. That will ensure the stick stays upright and doesn’t sink.
Freeze the popsicles:
Place the molds in the freezer and freeze for at least 24 hours and up to 36 hours.
Serve:
Remove the mold from the freezer and wait 5 minutes before you unmold and serve.
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