Peach & Ginger Ice Pops
How has been the weekend? Here thinking about the fantastic night of St. John, baking cakes, throwing fireworks, reading about spells …, I already know that there are still two weeks but it is a magical and special night. San Juan is the beginning of the summer and today I wanted to bring you a recipe for the favorite sweet of the season, and, if the salad is the star dish of summer, what will be the favorite dessert of this time? … the rich ice cream!
But do not worry that today are easy peasy ice creams…, today we’re going for … ice pops! Those wonderful ice pops that remind me so much when I was little, I used to love them, but what I did not like was that the flavor vanished after a few seconds and I was eating only ice.
Fortunately now I prepare them myself, and there is no excuse for not making a rich ice pop, you just need some molds *, very tasty fruits and the most difficult, a little patience so that the magic of place to some magnificent and refreshing snacks . (* see note at the end of the post)
The best thing is that in summer there are a lot of different fruits, all rich and delicious, so we can make poles of infinite flavors, plums and cherries; melon, mint and lime; mango and orange; raspberry and lemon; even of your favorite cocktails, mojito poles, bloody Mary, caipirinha … As I say, millions of incredible mixtures that will make you enjoy in the high temperatures.
Today we use one of my favorite fruits, peaches. The sweet and juicy peaches combine perfectly with the spicy touch of ginger, an inspiration from South Asia that you will love!
- 6-7 ripe peaches peeled and pitted
- 1/2 teaspoon fresh ginger grated
- 30 g honey
- 60 g natural yogurt
-
Crush the peaches with the ginger, taste it and add the honey you think is necessary, to your liking, process in a food processor. Add the yogurt and pulse again.
-
Pour into the molds and freeze.
-
When you're ready to eat them, simply put a mold under the tap to make it easier to unmold.
If you do not have molds of poles, do not worry, pour the mixture into a taper, freeze and at the time of serving, do it by spoonfuls, as if it were a sorbet.