If you weren't already aware popsicles are the new cupcakes - or at least they should be. I feel like popsicles really don't get the praise they deserve, especially on a hot day. You need a popsicle mold. Dare I say it's a summer essential? Okay, I've said it. It's a summer essential. Alert the press. These little numbas are especially delicious, sweet and juicy from the nectarines and tart from the lemon. Perf. So. Perf. So make them.
This recipe makes only 4 popsicles, but you can easily double the recipe. You can sub out any stone fruit that you like here - peaches and apricots would also be amazing. You may have to adjust the number you use if they are smaller or larger than apricots. Really, these will be delicious no matter what so just take some fruit, add the amount of sugar that you feel is good, and then adjust to taste as it cooks. Just be sure to blanch peaches and apricots to easily slip the skins off before cooking.
- 3 ripe yellow nectarines
- 3 tablespoons sugar
- Zest of a lemon
- Juice of half a lemon
- Kosher salt
- 1/2 teaspoon pure vanilla extract
Dice nectarines into large chunks and add to a pan over medium heat. Sprinkle the sugar over the top of fruit and cook until the mixture starts to bubble. Add in the lemon zest, juice, a pinch of salt, and the vanilla. Use an emersion blender to puree the mixer until smooth (or pour into your blender.) Fill your popsicle molds and freeze! *To remove from your mold runner under hot water and it will pop right out.