by Caitlin Saniga
- 1 cup sugar, divided
- 1 cup water, divided
- peel from lemon, shaved with a vegetable peeler
- 2 inches fresh ginger, peeled and sliced into thin rounds
- 1 1/2 cups chopped fresh strawberries
- 1 1/2 cups chopped fresh peaches (from 2 peaches)
In two separate small pans, bring 1/2 cup sugar and 1/2 cup water each to a boil. Simmer for four minutes, or until the sugar has dissolved. Drop the lemon peel in 1 pan and the ginger in the other pan, and boil for 1 minute. Remove the pans from heat, and strain out the lemon and ginger.
Add the strawberries, lemon simple syrup, and a pinch of salt to the bowl of a food processor. Blend until smooth, about 2 minutes. Transfer the strawberry puree to a bowl, set aside, and rinse out the food processor bowl.
Add the peaches, ginger simple syrup, and a pinch of salt to the bowl of a food processor. Blend until smooth, about 2 minutes. Transfer the peach puree to a bowl, and refrigerate.
Pour 1 tablespoon of the strawberry puree into each popsicle mold slot. Freeze for 30 minutes, or until the puree has started to set. Pour 1 tablespoon of the peach puree into each popsicle mold slot. Freeze for 30 minutes, or until the second layer has started to set. Secure popsicle sticks in each slot, by poking into the partially frozen base. Continue to pour the strawberry and peach purees in alternating stripes and freezing each layer for 30 minutes until the popsicle molds are filled to the top. Freeze for a final 2 hours. Enjoy!
Makes 8 mini-popsicles.
Summer bounty takes on a new tone when you blend it and freeze it. Grab some inexpensive popsicle molds and sticks, and try our favorites Icebox Pops lickety-split!