Even though the weather is trying to tell us differently, it's summer, and summer means popsicle time! For especially hot days (with or without sunshine), I prefer a fruit popsicle over a heavier vanilla and cream variation. Berries have for as long as I can remember, been one of my favourite part of summer, and cooking up all kinds of delicious things with them has become something I really cherish. Making the great things last long into the winter through making them into jams and purées make me feel like I'm filling my freezer full with summer. I love berry purées, jams and coulis to put on my skyr in the morning, frozen berries for my smoothies, cakes and muffins, and delicious dried berries for my müesli. But today it's all about deliciously sweet peaches and raspberries.
To make a batch of these popsicles you'll need
3 ripe peaches
125g fresh or frozen raspberries
2 tablespoons sugar
6 tablespoons water
Peel the peaches and cut them into small squares. Put them into a small saucepan with 1 tablespoon sugar and 3 tablespoons water, and cook on medium heat. The peaches will start to soften, and after 7-10 minutes you can remove the saucepan from the heat and use a hand blender (or a fork if you don't have one), to blend it into a soft, smooth consistency. Leave to cool for a little bit while you get started with the raspberry purée.
Rinse the raspberries under running water, and put them directly into a saucepan. Add 1 tablespoon sugar and 3 tablespoons water, and cook for about 10 minutes on medium heat. When the raspberries are all mushy you can use a hand blender of a fork to quickly blend them. If you want to remove the raspberry seeds you can pour the mixture through a strainer. Set aside to cool down.
The peach purée should now be ready to be filled into the ice cream moulds. If you don1t have popsicle moulds like the one I use, you can also use an upright popsicle mould (they can be found in most big supermarkets during the summer), or small paper cups. Fill the moulds half way up, put in the popsicle stick (if you are using upright moulds, you should wait to do this until the raspberry layer is on) and put them into the freezer for at least half an hour (preferably an hour). This is to allow the first layer to freeze a little so the two layers don't mix when you our in the raspberry purée.
Now, add the raspberry purée
Stick it back into the freezer, and then..
Five hours later
Now you have a wonderful, cold summer treat with delicious fruit purées, and the best thing is that when you use fruit and berries that are in season, you don't need to add a lot of sugar because the fruit itself is so sweet. My sister and I sure enjoyed these when she visited me. Very hot and humid days, perfect for delicious and cold popsicles. Since there is only fruit, sugar and water in these popsicles, they will keep very well in the freezer for a long time, but I prefer eating them within the first two weeks.
I like to wrap the popsicles in parchment paper so they don't stick together in the freezer.
It also prevents ice crystals to form on the surface of the popsicles.
Trying to fight off those terrible sugar craving after two weeks on vacation and what feels like a really unhealthy past seven months, I'm really trying to ease back into a healthier routine. These popsicles, made without the added sugar are perfect weekday treats. I have not been very good on my first week of trying to get back into my healthy routines, changing bad routines and habits are hard, even though they feel relatively new. It's really scary how quickly the body gets addicted to sugar, and after plenty of good, healthy days, one day of indulgence can shift everything into the wrong gear. Maybe going off sugar completely for a while will do me and my body good! And I can still eat popsicles! There will be a delicious sugar free fruit popsicle recipe up next week.