Summer peaches and iced tea turn into sweet popsicles just in time for Labor Day and the end of summer.
I’ve been quite melancholy as of late. Far too busy for my own good and saddened at the thought of missing another summer. They always seem to fly by, taking with them the warm air and flowering plants, and leaving me in the cool, brisk wind waiting for the world around me to catch fire with autumn and then fade to gray and be blanketed with white.
I feel as though I cannot possibly move fast enough or work smart enough to get through what needs to be done each day, especially as we round the corner to school. With school comes the incessant paperwork, kids lined up doing homework at the table that is usually reserved for art projects and family dinners and a busy, bustling schedule that involves a car and me loathing the time spent in it. I much prefer family bike rides to the library or around the lake down the street.
As the sun sets on another summer, I’ll be sitting in the backyard taking down the family swimming pool and enjoying the warm late summer sun with a few iced tea popsicles made just for this occasion.
Summer photos: Swimming and dinner at John and Steph‘s house.
The setup when you don’t have your own popsicle molds.
Tea brewed strong and the beginnings of peach syrup (sliced peaches).
An anxious popsicle maker.
Peach syrup to sweeten our tea with.
Filling the cups.
The first taste and the last popsicles.
I hope you’re all having a lovely weekend and soaking in the last few moments of summer.
These particular popsicles were inspired by a tea bag that appeared in the mail, courtesy of the fine folk at Mighty Leaf. I’ve been spending my summer enjoying perfectly crafted tea blends, poured over ice with my summertime dinners, and I have the opportunity to share them with you. Enter to win an iced tea set from Mighty Leaf here.
2 cups boiling water
3 peaches, peeled and puréed
1/2 cup sugar
1/2 cup water
1 tablespoon fresh chopped ginger
2 peaches, sliced
Steep tea bag(s) in boiling water for 5-7 minutes. In a small saucepan, combine peach purée, sugar, water and chopped ginger. Bring to a boil over medium heat, stirring frequently. Simmer for three minutes or until all the sugar is dissolved. Remove tea bag from the tea and add in the peach syrup. Stir to combine.
Add sliced peach chunks to popsicle molds*. Pour over peach tea. Insert sticks and freeze until firm. Enjoy.
*I used 3-ounce Dixie Cups and flat wooden spoons for our molds.
Makes 10-12 popsicles depending on mold size.