Equipment
Ingredients
Fruit Base
- 3 peaches, pitted and roughly chopped
- 200 g plain greek yoghurt, chilled
- 30 ml lime juice, freshly squeezed
- 2 g lime zest, finely grated
- 40 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 72 kcal
- Protein
- 4 g
- Carbohydrates
- 14 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 12 mg
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 184 mg
- Calcium
- 43 mg
- Iron
- 0.2 mg
- Magnesium
- 10 mg
- Phosphorus
- 60 mg
- Zinc
- 0.3 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.6 mg
- Folate
- 7 mcg
- Water
- 93 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash, halve, pit, and roughly chop the peaches. Leave the skin on to provide beautiful flecks of colour, extra dietary fibre, and a slightly rustic texture.
Finely zest the lime to yield approximately 2 grams of zest, then juice the lime to yield 30 milliliters of fresh juice.
Place the chopped peaches, Greek yoghurt, lime juice, lime zest, and honey into the blender.
Blend the mixture on medium-high speed until mostly smooth. Pulse lightly if you prefer to retain small fruit chunks in your lollies for extra texture.
Pour the pureed mixture evenly into ice lolly moulds, leaving a small gap of about 1 centimeter at the top to allow the mixture to expand as it freezes.
Insert the wooden sticks securely into the center of each ice lolly mould.
Transfer the filled moulds to a freezer set to -18°C/0°F. Ensure they sit completely flat. Freeze for at least 6 hours, preferably overnight, until fully solid.
To serve, briefly run the outside of the ice lolly moulds under warm water for 10 to 15 seconds to release the ice lollies smoothly without snapping the sticks.
Chef's Notes
- For a beautiful rippled or marbled effect, puree the peaches separately from the yoghurt and honey, then alternate pouring the two distinct mixtures into the moulds.
- If fresh peaches are out of season, high-quality frozen peaches work perfectly well. Let them thaw slightly at room temperature for 10 minutes before blending.
- Always taste your fruit base before freezing. Cold temperatures dull sweet flavours on the palate, so the liquid mixture should taste slightly sweeter at room temperature than you want the final lolly to be.
Storage
Freezer: 2 months — Store in airtight freezer bags once fully set, or simply leave them in the moulds until ready to eat.
Troubleshooting
Lollies are firmly stuck in the moulds
Cause: The frozen mixture adheres strongly to the mould walls
Fix: Run the outside of the mould under warm running water for an additional 10 seconds, taking care not to let water touch the ice lolly itself
Prevention: Do not overfill the moulds and ensure sticks are inserted straight down the center
Ice lollies are excessively icy or crystalline rather than creamy
Cause: Using fat-free yoghurt or peaches with very high water content without balancing the base
Fix: Cannot be fixed once frozen
Prevention: Use full-fat Greek yoghurt, which provides protective fat molecules that inhibit large ice crystals from forming
Cultural Context
Ice lollies, known as popsicles in North America, have been a beloved global summer staple since their accidental invention in 1905 by an eleven-year-old boy named Frank Epperson. Modern variations often embrace wholesome, fresh ingredients like seasonal fruits and cultured dairy, bridging the gap between a nostalgic childhood treat and a nourishing, natural snack.
