20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
apple recipes
pumpkin recipes
cranberry recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
thanksgiving baking
easter baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Frozen Peach Pops Recipe & Video

Printer Friendly Page

I live in the State of Georgia which is known as the Peach State. When we first moved to Atlanta I couldn't believe how many streets were named "Peachtree". I come to find out that there are at least 71 streets in Atlanta that are named "Peachtree", which can be confusing. Anyways, Georgians like peaches and one dessert I like to make with fresh peaches is these icy cold Frozen Peach Pops. This is actually a peach sorbet on a stick. They are just to thing to enjoy on a hot and humid summer's day. And we have plenty of those in Georgia.

It's interesting that the frozen fruit pop was invented by accident. The story goes that Frank Epperson had made a glass of lemonade and, by chance, left the glass, with a spoon in it, on his windowsill overnight. It was a cold night, and next morning he discovered that the lemonade was frozen. To remove the frozen lemonade from the glass, he held on to the spoon and ran the glass under hot water. Looking at the frozen block of lemonade he decided he had invented something new. So he got a patent on what he called an "Epsicle" which he eventually sold to the Joe Lowe Corporation who renamed the frozen fruit on a stick the "Popsicle".

These Frozen Peach Pops are so easy to make. Just make a sugar syrup and stir it into pureed peaches, along with some Prosecco. I like to add a little Prosecco (Sparkling Wine) for several reasons. First, the alcohol prevents the peach sorbet from freezing too solid. Secondly, the bubbles lighten the texture of the sorbet. And lastly, it adds a lot of flavor. If you don't want to add Prosecco you could use a Sparkling Water or even a fruit juice (lemonade, orange juice, apple juice, etc.). Also, if you want to just make a Peach Sorbet, instead of placing the mixture in popsicle molds, just chill the mixture and then churn in your ice cream machine.

Related Recipes You May Like

Frozen Fruit Pops

Ice Cream Sandwiches

Watermelon Bombe

Peach Tart

Peach Cobbler

Peach Pie

Frozen Peach Pops: Place the sugar and water in a small saucepan and bring to a boil. Let the mixture boil for about one minute or until the sugar dissolves. Remove from heat and let cool to room temperature. The sugar syrup can be made, covered, and stored in the refrigerator for a couple of  weeks.

Next, wash and cut the peaches into large chunks. Place in the bowl of your food processor or blender and process until they are pureed. Add the sugar syrup and Prosecco and pulse to combine. Pour the mixture into your popsicle molds (Available on Amazon) and freeze for about 6-8 hours (or overnight) or until frozen.

Makes about 8 Frozen Peach Pops (depending on the size of your molds). Preparation time 15 minutes

View comments on this recipe on YouTube

Frozen Peach Pops:

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml/grams) water

1 pound (450 grams) fresh peaches, pitted and cut into large chunks (about 4 to 6 peaches)

1/4 cup (60 ml/grams) Prosecco (Sparkling Wine) (Can also use Sparkling Water or a Fruit Juice)

 
 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC