Late Summer Bounty: Peach, Vanilla and Basil Popsicles

This time of year fresh produce is bountiful and beautiful. I always have mixed feeling when I stroll the farmers market or the produce aisles at the supermarket because all of the peaches, plums, corn and nectarines remind me that summer is coming to an end. I scramble to buy and eat as much of it as I can in an attempt to savor every last bit of summer.

There’s just something about this last summer hurrah that always gets me excited to try new recipes and create new flavor combinations. This week, peaches were calling my name. Since peaches are extra sweet and at their peak of ripeness right now, I wanted to showcase them as close to their natural state as possible. Purees are always a good way to use up fruit that is super ripe and even slightly bruised. A lot of the time I make fruit purees and freeze them in ice trays for later use in sweet or savory sauces but this week I decided to give the entire family a treat by making popsicles.

My garden is overflowing with basil right now so I figured I’d toss some into the food processor along with the peaches and a hint of vanilla extract to turn a simple popsicle into something spectacular. This flavor combo may seem a little strange, but I assure you the sweetness of the fresh basil adds a wonderful background flavor to the peach popsicle. These treats are unexpected and fun— the perfect way to savor the last few moments of summer. Enjoy!

Peach, Vanilla, Basil Popsicles

Makes 4 (6 ounce popsicles)


4 large peaches, de-toned and cut into large chunks

2 tablespoons sugar (optional)

1 teaspoon pure vanilla extract

1/4 cup fresh basil leaves


1. Place the first three ingredients into the bowl of a food procesor. Process until completely smooth, about 5 minutes. Add in the basil and pulse until basil is broken down into tiny pieces but not completely pureed (this makes for a prettier presentation), about 30 pulses.

2. Pour peach puree into molds and freeze for at least 6 hours. Enjoy!

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