One of my favorite summertime local treats are the fresh, juicy peaches. For as long as I can remember, I have picked fruit throughout the growing season … Strawberries in June, blueberries in July, peaches in August, then pears, apples … Mmm. I haven’t gotten to go to the orchard yet for peaches right off the tree, but I did pick up some tasty ones from Bechdolt’s Orchard in Hellertown at the Artsquest Farmers’ Market.
Unfortunately, I bought them on a Tuesday, then ended up having to unexpectedly travel to NC for a funeral. The peaches still needed to ripen up a teensy bit, but I was afraid they would go bad while we were away. So, I put some in the fridge to preserve them and left some on the counter to ripen. Well, I came home to a Goldilocks situation where the ones on the counter were over ripe and the ones in the fridge were too hard. Growing up in this frugal, Pennsylvania Dutch valley, I learned not to waste. So, the softer peaches turned into these tasty Southern-inspired popsicles!
Peach Bourbon Tea Pops
• 4 ripe peaches
• 2-4 teabags, depending on your taste (I used 2 lemon-ginger bags)
• honey (to sweeten to taste)
• 4 oz. bourbon
- Boil 4 cups of water. Add tea bags and steep about 10 minutes.
- While the tea is steeping, coarsely chop the peaches. No need to peel. Set aside one peach-worth of chunks for later.
- Puree the rest of the peach chunks with about 1/4 cup of water until smooth. Transfer to a bowl with a spout (or a pitcher).
- Drizzle in as much honey as you would like (I used about 1/8 cup).
- Add the bourbon.
- Remove the tea bags from the water and add the tea to the bowl.
- Stir until well incorporated.
- Set out popsicle molds (or paper cups and popsicle sticks … whatever you’ve got) and divide the reserved peach chunks among them.
- Pour the peach-bourbon-tea mixture into the molds.
- Freeze overnight and enjoy!