Ripe, juicy peaches, tangy raspberries, and thyme sugar syrup come together to form the juiciest, fruitiest Peach Melba Popsicles that have SUMMER written all over them! So simple to make, so refreshing to have! (Plus some exciting blog news!)
Holy smokes! Are you guys feeling the heat yet??
I read recently that this summer was going to be a scorcher in most parts of the US, and they weren’t kidding. We are nudging 100ºF (!) here in mid-Missouri already, and I can feel the heat and humidity wrap me up like a warm blanket every time I step out of the house these days.
You know what else is happening these days? My freezer is working overtime! I’m not particularly fond of this heat (to put it very mildly), and I’ve been driven – yes, driven – to have a very formidable supply of popsicles in my freezer.
So get ready to invest in some popsicle molds (if you haven’t already), because there’s a whole more where these Peach Melba Popsicles came from! 🙂
Peach Melba as you guys know is a simple and classic dessert featuring vanilla ice cream, ripe peaches and a raspberry drizzle on top. It’s deliciously creamy and refreshing – the perfect summer treat! Here I decided to take the classic peach melba and turn it into a frozen dessert that’s dressed up for summer by making these amazing Thyme and Peach Melba Popsicles with delicious layers of fresh peach puree and raspberry puree, sweetened with thyme sugar syrup. So these are lighter and cooler than your classic peach melba because they don’t have creamy vanilla ice cream. It’s a fruitier version that’s PERFECT for the summer months and the bounty of peaches that’s ahead of us.
These peach melba popsicles were made by pureeing whole peaches (with skin, and without the stone… obviously). Using the skin turned the colour of the puree into that gorgeous blush pink you see in the pictures here. If you’d like to keep it yellow, remove the skin when you puree the peaches. You can of course blanch the peaches to remove the skin, but who has time for that?? Either cut/peel the skin, or simply puree it with the skin, like lazy me. 🙂
And when you make the peach puree, always remember to add just a squeeze of fresh lemon (or lime) juice. The acidity balances out the sweetness, and brings out all the natural flavours of the peaches and raspberries. It really does make a world of difference, so make sure not to forget!
I also absolutely LOVE the technicolour ombre effect of these peach melba popsicles. They’re ALMOST too pretty to eat. Almost.
- ½ cup water
- ½ cup sugar
- 4 -5 sprigs thyme
- 5 peaches, pitted and sliced (fresh or frozen) (about 1 lb)
- 1 tbsp lemon juice
- 8 oz of raspberries (fresh or frozen)
- ½ tbsp lemon juice
- Place all the ingredients in a small saucepan. Bring the water to a simmer while stirring to dissolve the sugar. Simmer on low-medium heat for 10 minutes until the syrup thickens slightly, and then remove from the heat.
- Let the thyme sprigs remain in the syrup until the syrup comes to room temperature - or longer.
- If you’re using frozen peaches, let them thaw out first.
- Place the peaches and lemon juice in a food processor. Process until you have a smooth puree. Stir in the thyme simple syrup (1 tbsp at a time) to get the desired sweetness (I only used about 3 tbsp). Set aside.
- If you’re using frozen raspberries, let them thaw out first.
- Place the raspberries, lemon juice in a food processor and blend to get a smooth puree.
- Pass the puree through a sieve to remove the seeds.
- Stir in 1 tbsp of thyme simple syrup (I wanted the raspberry layer to remain fairly tart).
- Place about 1 ½ tbsp of raspberry puree in each of the popsicle molds (in the bottom ⅓ of the mold).
- Gently spoon in the peach puree to fill the popsicle molds (You won’t need to freeze the raspberry layer before adding the peach puree. Since the raspberry layer is thick, you only need to add the peach puree carefully and it will layer on top).
- Optional - use a popsicle stick to gently mix the interface between the two layers to create an ombre effect.
- Transfer popsicle molds to the freezer for at least a few hours until completely set.
- Unmold and serve. Enjoy!
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I’ll be sharing my recipe over at –