Nectarine-Berry Popsicles
4 to 8 popsicles
This batch made around 2 cups (500ml) of popsicle filling. So you can increase the recipe to suit whatever size popsicle molds that you have. You can reduce the sugar as you wish, or to taste. I wouldn’t use more than I did, however, or the popsicles won’t freeze as hard.The liqueur is added to help the berries stay softer, but that can be omitted if people are avoiding alcohol or you’re serving these to kids. It’s a fairly small amount and not very noticeable. Feel free to add more berries to the popsicle molds if you wish, too.
1 pound (450g) nectarines, about 3 medium or 4 small nectarines (yellow or white)
1/2 cup (125ml) water
3 tablespoons, plus 1 teaspoon sugar
freshly-squeezed lemon juice
about 3/4 cup (100g) raspberries, blueberries or blackberries, or a combination
1 teaspoon maraschino liqueur, or kirsch, vodka, or gin (optional)
1. Slice the nectarines and cook them in a saucepan with the water, partially covered over medium heat, stirring occasionally, until they’re cooked through. Remove from heat and add the 3 tablespoons of sugar and a few drops of lemon juice. Let cool then puree in a blender or food processor. Chill until ready to use.
2. To make the popsicles, toss the berries with the remaining 1 teaspoon sugar and maraschino liqueur (if using), using your fingers to slightly mush the berries up a bit. Not only will that help the sugar and liqueur get into them, but it’ll make some streaky swirls in the popsicles.
3. Divide the berries amongst the molds then pour in the nectarine mixture. Freeze until firm.