If you need triple-tested, much-beloved recipes for your favorite Southern comfort foods, turn to the experts at Southern Living magazine’s test kitchen. Craving a new spin on an old favorite? The editors’ new collection, Texas BBQ, is stacked and loaded with everything you need to know to churn out perfect grilled fare. And when you’re done, nothing makes a better hot weather dessert than sweet and spicy peach-chile ice pops.
These homemade frozen pops are a refreshing — but never boring — summer treat.
- 2/3 cup sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon table salt
- 3 tablespoons water
- 2 1/4-inch-thick jalapeño pepper slices (with seeds)
- 4 large peaches, peeled and quartered
- 1 1/2 teaspoons firmly packed lime zest
- 1/4 cup fresh lime juice
- 10 food-safe wooden craft sticks
For the pops
Bring the first 3 ingredients and 3 tablespoons water to a boil in a small saucepan over medium. Boil, stirring constantly, 1 to 2 minutes or just until sugar dissolves. Add the pepper slices, and cook, stirring occasionally, 1 minute. Remove from heat; let stand 15 minutes. Discard the jalapeño pepper slices.
Process the sugar syrup, peaches, and next 2 ingredients in a food processor until smooth, stopping to scrape down sides as needed.
Pour the mixture into 10 (2-ounce) plastic pop molds. Top with lids of pop molds, and freeze 1 hour.
Insert craft sticks, leaving 1 1⁄2 to 2 inches sticking out, and freeze 7 more hours or until sticks are solidly anchored and pops are completely frozen.