This seasonal dessert takes just 10 minutes to prep.
Basil and peaches make a lovely flavor combination, says New York City–based recipe developer Beth Lipton. “The herb’s bright flavor and aroma bring out the fruit’s floral tones,” she adds. If you’re looking for a richer, creamier dish, add a few spoonfuls of coconut milk and a splash of vanilla to the mixture before freezing. “The easiest way to peel peaches is with a serrated peeler; a regular vegetable peeler will remove too much of the delicate flesh,” explains Lipton. If you don’t have a serrated peeler, place peaches in a pot of boiling water for 10 to 15 seconds, then use a slotted spoon to transfer to a bowl of ice water. Once cooled slightly, peel with a paring knife—the skin will come off easily.
medium-sized, ripe peaches, peeled and chopped (about 3 cups)
chopped fresh basil
Pinch fine sea salt
Equipment: ice pop molds
Place all ingredients in a high-speed blender or food processor and process until smooth. You should have about 3 cups of purée.
Divide mixture among 6 ice-pop molds. Freeze until firm, at least 4 hours.