5-Ingredient Peach Daiquiri Popsicles: Irresistible Summer Bliss

There’s nothing like the first bite of a frosty popsicle on a sweltering summer day – that instant rush of sweet, icy relief! My obsession with Peach Daiquiri Popsicles started when I inherited my aunt’s old popsicle molds last July. After one sticky afternoon spent fanning myself on the porch, I whipped up a batch using peaches from the farmer’s market. The combination of juicy peaches, zesty lime, and just a kiss of rum transformed into the most refreshing adult treat. Now, these couldn’t-be-easier frozen delights are my go-to for backyard parties or just surviving heat waves. The best part? You only need five simple ingredients and about ten minutes of active prep for a freezer full of sunshine!

Why You’ll Love These Peach Daiquiri Popsicles

Let me count the ways these frosty treats will become your summer obsession:

• Instant refreshment: That first lick of sweet peach and lime will cool you down faster than jumping in a pool
• Effortless prep: Just blend, pour, and freeze – no fancy equipment needed
• Totally customizable: Swap rum for coconut water, add mint, or use whatever ripe fruit you’ve got
• Summer in stick form: Capture peak peach season flavor to enjoy anytime (yes, even breakfast)

Trust me – one batch and you’ll be hoarding peaches at the farmer’s market like I do!

How to Make Peach Daiquiri Popsicles

Alright, let’s get to the fun part – turning those gorgeous peaches into frosty little slices of summer heaven! I promise it’s so easy you’ll be making these all season long. Here’s exactly how I do it:

Step 1: Blend the Ingredients

Grab your blender (or food processor in a pinch) and toss in those peeled, chopped peaches – the riper they are, the sweeter your popsicles will be. Add the sugar, lime juice, rum if you’re using it, and water. Now blend until it’s completely smooth, about 30-45 seconds. You want it pourable but with some body – think melted milkshake consistency. Give it a taste – need more lime zing? Add another squeeze!

Step 2: Fill the Molds

Pour that peachy goodness into your popsicle molds, but don’t go all the way to the top! Leave about 1/4 inch space at the top because liquids expand when they freeze. Pro tip from my aunt: tap the molds gently on the counter to release any air bubbles before adding the sticks.

Step 3: Freeze Until Solid

Pop those babies in the freezer for at least 4 hours – I usually do overnight because I’m impatient in the afternoon heat. They’re ready when you can gently tug the stick and feel serious resistance. If they’re still soft in the middle, give them another hour.

Step 4: Remove and Serve

Here’s the magic trick: run the outside of the mold under warm water for about 10 seconds. Not too long or they’ll melt! The popsicles should slide right out. If they’re stubborn, wait 30 seconds then try again. Serve immediately for that perfect frosty bite – the lime makes them extra refreshing!

Tips for Perfect Peach Daiquiri Popsicles

After making more batches than I can count, here are my can’t-live-without tricks:

• Peach perfection: Sniff test your peaches first – they should smell like sunshine at the farmer’s market stand
• Sweet spot: Taste the mixture before freezing – add more sugar if your peaches were tart
• Family-friendly: Swap rum for coconut water or pineapple juice for the kiddos (mine beg for these!)
• No ice crystals: Blend until completely smooth – those tiny peach fibers help keep them creamy
• Easy release: Silicone molds are foolproof, but even my old metal ones work if you’re patient with warm water

One last tip? Make double batches – they disappear fast when the mercury rises!

Variations for Peach Daiquiri Popsicles

The beauty of this recipe is how easily you can mix it up! Try these fun twists when peaches aren’t in season or you’re feeling adventurous:

• Tropical twist: Swap peaches for ripe mango or pineapple – instant vacation vibes
• Berry delicious: Use strawberries or mixed berries for a gorgeous ruby-red version
• Herbal notes: Blend in fresh mint or basil leaves for a sophisticated touch
• Creamy dream: Add 1/4 cup coconut milk for extra richness (my husband’s favorite)

Don’t be afraid to experiment – some of my best batches came from happy accidents!

Serving and Storing Peach Daiquiri Popsicles

These popsicles are best served straight from the freezer – that first icy-cold bite is pure magic! If you’re hosting, I like to arrange them in a tall glass filled with crushed ice to keep them frosty while guests mingle. For storage, pop them in an airtight container or zip-top bag (I reuse the plastic sleeves from store-bought popsicles) and they’ll keep their perfect texture for up to 2 weeks. Pro tip: write the date on the container with a marker so you remember which batch is freshest!

Peach Daiquiri Popsicles Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these frosty treats (based on my standard recipe): each popsicle comes in around 80 calories with about 15g carbs and 12g natural sugar from those sweet peaches. Of course, your exact numbers will dance a bit depending on your peaches’ ripeness and whether you use rum or not. But hey – it’s basically fruit on a stick, right? That’s my story and I’m sticking to it!

Frequently Asked Questions

Can I Skip the Rum?

Absolutely! These popsicles are just as delicious without alcohol. When I make them for kids or sober friends, I substitute the rum with coconut water, pineapple juice, or even just extra peaches. The lime still gives that wonderful daiquiri zing without the buzz!

How Do I Prevent Ice Crystals?

Ah, the eternal popsicle struggle! My secret is using super ripe peaches (they’re naturally sweeter and creamier) and blending until completely smooth – no chunks left behind. Adding a bit of sugar helps too, as it lowers the freezing point. If you’re really particular, you can strain the mixture through a fine mesh sieve before freezing.

Can I Use Frozen Peaches?

Yes – frozen peaches work in a pinch! Just thaw them first (I leave them in the fridge overnight) and drain any excess liquid. The texture might be slightly less vibrant than fresh, but they’ll still make tasty popsicles. This is my go-to method when peaches aren’t in season but I’m craving that summer flavor.

Got more questions? Try this recipe and share your twist in the comments – I’d love to hear how yours turn out!

Print