Basil Peach Popsicles and the Week of Peaches

Basil Peach Popsicles and the Week of Peaches

I made these mini peach popsicles in my ice cube tray, but you can use this same recipe in a proper popsicle mold.

These peach popsicles are the kickoff recipe for my Week of Peaches! Here’s what happened.

Did you miss The Week of Peaches? Check out the Peach Salsa from Wednesday and Friday’s Peach Mojito Recipe!

Y’all. I have so many peaches in my refrigerator. The folks at Watsonia Farms in South Carolina gave me a whole flat of orgainc peaches to cook with. My plan was to make a peach cocktail (coming Friday!), but that only uses a tiny portion of the peaches in this box. Even after eating some at the market and giving away about two dozen peaches to my favorite neighbors, here’s what my produce drawer looked like:

Basil Peach Popsicles and the Week of Peaches!

So, in the name of not wasting food, it’s the Week of Peaches over here! The peach popsicle recipe is below, and I’ve got a couple of other peachy recipes coming later on this week!

Darrol Henry loves peaches, I have just discovered, so he’s been doing his part to eat these suckers up. He can put down half to a whole sliced peach in one sitting.

Basil Peach Popsicles and the Week of Peaches

Why did I use an ice cube tray to make these peach popsicles? This was total improvisation. I have popsicle molds, but I ran out of sticks. So! These mini pops freeze up in an ice cube tray and use half a paper straw as the “stick.”

Basil Peach Popsicles and the Week of Peaches!

You can use whatever popsicle receptacle you have in your kitchen.

Basil Peach Popsicles

Yield: 6 peach popsicles or 16 peach ice cubes


  • 4 large organic peaches
  • 1/4 cup sugar
  • 1/4 cup fresh basil, chopped
  • juice of a lemon
  • 4 tablespoons water (optional)


  1. Blanch the peaches: Fill a pot with water and bring it to a boil. Add the peaches and boil for 2 minutes, then immediately dump them into a colander and rinse with cold water.
  2. When the peaches are cool enough to handle, remove the skin. Blanching makes this super easy. Just pull it right off and toss it into the compost.
  3. Remove the peach pits, and put the peaches, sugar, basil, and lemon juice into your blender. Puree until smooth, adding the water 1 tablespoon at a time as needed, to get things moving. I didn’t need water with my Vitamix, but a regular blender might not be so forgiving.
  4. Divide the puree between your popsicle molds (or fill your ice cube tray). Add your sticks, and freeze 4-6 hours before serving.

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