I am protesting all of the pumpkin spice recipes I am seeing right now with this popsicle recipe. IT IS STILL 30 DEGREES OUT. IT IS STILL AUGUST. It’s hot. I don’t want pumpkin spice anything. I want popsicles for breakfast, lunch and dinner.
So here I have a late summer popsicle recipe made with peaches, hibiscus and all of that basil that is growing like crazy right now. My last popsicles were a total hit (I mean how can roasted banana and almond butter not be?) so I went with a more refreshing and fruity flavour for these which is perfect for those end of summer days.
Are you ready to give them a go?
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What’s in these popsicles:
- juicy, ripe peaches
- hibiscus brewed tea
- fresh basil
- lemon juice
- honey to sweeten
- that’s all folks
- oh and love (obvi)
The juiciest peaches make up the top of the popsicle. Just peel and blend the best peaches you can find with a tiny bit of lemon juice and a tiny bit of honey or sweetener if desired. Feel free to use juicy nectarines as well. That would be tasty!
The rest of the popsicle is made of strongly brewed hibiscus with basil. We know how much I love my hibiscus (exhibit a, exhibit b, exhibit c, exhibit d). I just love how tart and refreshing it is- cold or warm! You can order quality hibiscus in Canada from here and in the States from here.
Looking for more frozen treats? Try these:
Roasted Banana popsicles with Almond Butter (paleo, vegan, gluten free)
Cherry Cashew Miso Ice Cream (no churn, vegan, gluten free)
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Peach, Hibiscus, and Basil Popsicles
Perfectly sweet and tart late summer popsicles. Juicy peaches, and hibiscus infused with fresh garden basil sweetened only with honey!
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Paleo, gluten free, refined sugar free
3 large or 4 medium juicy, ripe peaches
1 tsp lemon juice
1 tsp honey
2 tbsp dried hibiscus (CANADA/USA)
5 large basil leaves
2 cups boiled water
3–4 tbsp honey
1 tsp lemon juice
Pour the boiling water over the hibiscus and basil in a heat safe jar. Cover and let sit for 15 minutes. Once it has steeped, remove the cover and let cool. I sometimes pop it into the fridge to cool.
Meanwhile, make your peaches. Remove the peel and slice chunks into your food processor, making sure to get all of the drippy juice in too. Discard the pits. Add 1 tsp lemon juice and 1 tsp honey (if desired) and process until mostly smooth with a few chunks.
Scoop the peach mixture into the popsicle mold (I used this one), dividing evenly. Put the popsicle mold in the freezer while you get the hibiscus ready.
Strain the hibiscus and basil tea and whisk in the desired amount of honey and 1 tsp lemon juice. Taste and adjust.
Remove the popsicle mold from the freezer and pour the hibiscus layer on top. The more frozen the peach layer, the more of a layered effect you will have. The less froze, the more they will blend. You can’t go wrong either way!
Place in the freezer for 6 hours. When you are ready to serve, run warm water over the mold until the popsicles loosen. Enjoy!
*My favourite popsicle mold is this one!
Keywords: peach, hibiscus, basil, popsicle, gluten free, paleo, honey
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