Nectarine-Buttermilk Pops

Refreshing and delicious, these nectarine-buttermilk pops are all you need during hot summer months.

Slideshow: More Ice Pop Recipes

  • Active:
  • Total Time:
  • Servings: Makes 8 pops
  • Time(Other): plus 4 hr freezing
KEY: Summer, Barbecue/Cookout, Graduation Party, Desserts, Healthy, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 2 pounds nectarines, thinly sliced
  • 1 cup sugar
  • 2 1/2 tablespoons fresh lemon juice
  • 3 tablespoons ginger liqueur, such as Domaine de Canton brand
  • 3/4 cup cold buttermilk
  • 1/2 teaspoon finely grated lemon zest

How to make this recipe

  1. In a medium saucepan, toss the sliced nectarines with 3/4 cup of the sugar and 2 tablespoons of the lemon juice and let stand until juicy, about 20 minutes. Bring the nectarines to a boil and simmer over low heat, mashing lightly, just until softened, about 8 minutes. Let cool.
  2. Transfer the nectarines to a food processor and pulse to a coarse puree. Strain the puree, pressing hard on the skins to extract as much juice as possible. Add 2 tablespoons of the ginger liqueur and 1/2 cup of water to the puree; you should have about 3 cups of loose puree. Fill eight 6-ounce popsicle molds with half of the nectarine puree and freeze until firm but not solid, about 1 hour.
  3. Meanwhile, in a bowl, combine the buttermilk with the remaining 1/4 cup of sugar, 1/2 tablespoon of lemon juice, 1 tablespoon of ginger liqueur and the lemon zest. Whisk until the sugar is dissolved, then refrigerate.
  4. Pour the buttermilk mixture into the popsicle molds and freeze for about 1 hour, until firm but not solid. Pour the remaining nectarine puree into the molds and add the sticks, pushing them nearly through the popsicles. Freeze until firm, at least 4 hours and preferably overnight.
  5. Dip the molds in hot water for a few seconds, then unmold the popsicles and serve right away.
Contributed By Photo © Con Poulos Published September 2011

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