POP CULTURE
Keep Cool with Homemade Frozen Treats
BY ASHLEY ENGLISH | PHOTOS BY ERIN ADAMS
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Roasted Peaches and Cream Pops
Fresh peaches are a wonderful thing. Roasting them, however, makes them a bit more useful where ice pops are concerned, as doing so both enhances their flavor and helps with the pit removal. Be sure to start with ripe fruits as your pops will only be as flavorful as the fruits you start with.
Makes about ten 21⁄2-ounce pops
3⁄4 cup water
1⁄4 cup honey
Four ripe peaches 1⁄3 cup heavy cream
1 teaspoon ground cinnamon, cardamon, allspice, or ginger (optional)
Preheat the oven to 375° F. Halve the peaches and place cut side up on a rimmed baking sheet. Roast for 15-18 minutes, until lightly browned and softened. Remove the pan from the oven and set aside to cool for about 10 minutes. When cool enough to handle, remove the pits from the peaches.
Bring the water to a boil. Place the honey in a heatproof bowl (I used a Pyrex measuring cup). Pour the boiling water over the honey and whisk until fully blended. Set this simple syrup aside for five to ten minutes until the mixture has cooled a bit.
Purée the peaches, skin and all, in a blender or food processor. Add the honey simple syrup, heavy cream, and spices, if using. Purée until all of the ingredients are fully blended.
Pour the mixture into ice pop molds, leaving a bit of room at the top of each mold to account for expansion upon freezing. Place into the freezer. After one hour, remove the pops, insert wooden sticks about halfway, and return to the freezer until the pops are fully frozen.
When ready to serve, run hot water over the molds, tugging gently on a stick just until the pop releases.
Watermelon Lime Pops
These ice pops are thoroughly refreshing as is, but the addition of fresh herbs makes them truly transcendent. Just be sure to mince the herbs as finely as possible before adding
Makes about ten 21⁄2-ounce pops
1 quart of coarsely chopped watermelon pieces, approximately (peel and seeds removed)
1⁄3 cup + 1 tablespoon water
1⁄3 cup + 1 tablespoon agave
Zest and juice of 1 lime
2 tablespoons finely minced fresh mint, basil, or lemon verbena (optional)
Purée the watermelon in a blender or food processor. Pour the purée into a mixing bowl or large measuring container with a pourable spout and handle. Set aside.
Bring the water to a boil (it’s fine to do so either on the stovetop, in the microwave, or using an electric kettle). Place the agave in a heatproof bowl (I used a Pyrex measuring cup). Pour the boiling water over the agave. Whisk until the liquids are fully blended. Set this simple syrup aside for five to ten minutes until the mixture has cooled a bit.
Add the cooled simple syrup, lime zest, lime juice, and herbs, if using, to the watermelon purée. Whisk to fully combine.
Pour the mixture into molds, leaving a bit of room at the top of each to account for expansion upon freezing. Place in the freezer. After one hour, remove the pops, insert wooden sticks about halfway, and return to the freezer until the pops are fully frozen.
When ready to serve, run hot water over the mold, tugging gently on a stick just until the pop releases.
