Peach Melba Popsicles {Thyme, Peach and Raspberry Popsicles}

Servings: 10 x 2.7 oz popsicles
Author: Dini from The Flavor Bender
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Ingredients

Thyme Syrup

  • ½ cup water
  • ½ cup sugar
  • 4 -5 sprigs thyme

Peach Puree

  • 5 peaches pitted and sliced (fresh or frozen) (about 1 lb)
  • 1 tbsp lemon juice

Raspberry Puree

  • 8 oz of raspberries fresh or frozen
  • ½ tbsp lemon juice

Instructions

Thyme Syrup

  1. 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.
  2. Let the thyme sprigs remain in the syrup until the syrup comes to room temperature - or longer.

Peach Puree

  1. If you’re using frozen peaches, let them thaw out first.
  2. 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.

Raspberry Puree

  1. If you’re using frozen raspberries, let them thaw out first.
  2. Place the raspberries, lemon juice in a food processor and blend to get a smooth puree.
  3. Pass the puree through a sieve to remove the seeds.
  4. Stir in 1 tbsp of thyme simple syrup (I wanted the raspberry layer to remain fairly tart).

Assembling Popsicles

  1. Place about 1 ½ tbsp of raspberry puree in each of the popsicle molds (in the bottom ⅓ of the mold).
  2. 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).
  3. Optional - use a popsicle stick to gently mix the interface between the two layers to create an ombre effect.
  4. Transfer popsicle molds to the freezer for at least a few hours until completely set.
  5. Unmold and serve. Enjoy!