Maple syrup, peach, and strawberry popsicles
Three ingredients, one night in the freezer
Nectarines blended with maple syrup into a creamy puree. Sliced strawberries at the bottom of the molds.
The rest is up to the freezer: at least overnight.
15 min + freezing
Prep time
Dessert
Category
Low
Difficulty
6 popsicles
Servings
What is needed
Yields 6 popsicles.
5-6 nectarines (400g net, after waste)
80g strawberries
90 ml of Pure Dark Maple Syrup
Seven steps
The peaches
Peel them, remove the pits, and cut them into pieces.
Blend
Put them in the blender with the maple syrup and blend until a creamy purée.
Strawberries
Wash them, remove the stems, and slice them.
At the bottom
Place the slices at the bottom of the popsicle molds.
Fill in
Pour in the blended peach pulp and insert the wooden sticks.
In the freezer
At least for one night.
Serves
Remove the popsicles from the molds just before serving.
Two things to know
Strawberries go on the bottom, not mixed in. They remain visible at the tip of the popsicle, and that's what makes it look like it came from an ice cream parlor.
Unmold them at the last minute. Out of the freezer, a fruit-only popsicle will melt in a couple of minutes.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a dough.
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