Equipment
Ingredients
Base Mixture
- 300 g peaches, pitted and roughly chopped
- 200 g greek yogurt, chilled
- 30 ml lime juice, freshly squeezed
- 3 g lime zest, finely grated
- 50 g honey
Nutrition (per serving)
Method
Wash, pit, and roughly chop the fresh peaches. Grate the zest from the lime using a microplane, then cut the lime in half and squeeze the juice.
Place the chopped peaches, Greek yogurt, lime juice, lime zest, and honey into a blender. Blend on high speed for about 60 seconds until completely smooth and creamy.
Pour the blended peach and yogurt mixture evenly into the ice lolly molds. Leave approximately 5 millimeters of empty space at the top of each mold to allow the mixture to expand as it freezes.
Insert the wooden popsicle sticks into the center of each mold. Transfer the molds to the freezer and freeze at -18°C/0°F for at least 6 hours, or until completely solid.
To serve, briefly run the outside of the molds under warm water for 10 to 15 seconds. Gently pull on the sticks to release the ice lollies from the molds.
Chef's Notes
- Always taste your base mixture before freezing. Cold temperatures dull our taste buds, so the liquid base should taste slightly sweeter and punchier than you want the final frozen lolly to be.
- For an elegant marbled appearance, reserve a few spoonfuls of plain yogurt and swirl it gently into the poured peach mixture using a skewer or chopstick just before freezing.
- If using frozen peaches instead of fresh, ensure they are completely thawed before blending to maintain a smooth texture and protect your blender blades.
- Roasting the peaches for 15 minutes at 200 degrees Celsius before blending can concentrate their natural sugars and add a wonderful, deep caramelized flavor profile to the finished dessert.
Storage
Freezer: 1 month — Once completely frozen, you can transfer the lollies to an airtight zip-top bag to save space and prevent freezer burn.
