Nectarine-Almond Milk Popsicles (Adult)

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

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 Almond Milk**
• 1/2 teaspoon finely grated lemon zest

*To make sugar-free, use a sugar substitute like Xylitol instead - equal measurements as sugar.

** Original recipe called for buttermilk.  I substituted almond milk for extra protein and just because I love it.  But if you prefer buttermilk, follow the exact same instructions and measurements.

Instructions: 

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.

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.

Meanwhile, in a bowl, combine the almond milk 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.

Pour the almond milk 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.


Dip the molds in hot water for a few seconds, then unmold the popsicles and serve right away.

Source:  Food & Wine