Bourbon Peach Pops

Lynnda Cloutier


An unusual taste treat.


★★★★★ 1 vote



  • 1 1/2 lb
    very ripe yellow peaches, about 4 medium fruits
  • 6 Tbsp
  • 2 1/2 Tbsp
  • 1 Tbsp
    freshly squeezed lemon juice

How to Make Bourbon Peach Pops


  1. Bring medium pan of water to boil. Cut an X on the bottom of each peach. Immerse peaches in boiling water for 1 to 2 minutes. Transfer peaches to strainer and rinse under cold running water until cool. Starting at the cut end of each peach, slip off skins. Cut the peaches into chunks and discard the pits. Put the peaches in large bowl and add 5 T. of the sugar, the bourbon, and lemon juice. Mash with fork, then switch to a whisk once the mixture turn to liquid. Continue to whisk until mixture is well combined. Taste and add some or all of the remaining 1 T. sugar. Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold pops, run hot water over outsides of the molds for a few seconds, then gently pull the sticks. Talk about southern comfort. This boozy, fruity pop will be a big hit at your next summer barbecue. You could puree peaches in a blender, but hopefully the ones you’re using are so ripe you can mash them easily with a fork. Makes 6 to 8 pops
  2. Source: unknown

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About Bourbon Peach Pops

Course/Dish: Ice Cream & Ices

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