Amaretto makes this a grown-up treat. If you want the kids to enjoy these as well but don’t want to forgo the almond flavor, use a nonalcoholic Amaretto syrup such as Monin. Or omit the syrup. Just be sure to stick with thick Greek-style yogurt for an unbeatably luscious, creamy pop.
Recipe information
Yield
Makes 8 ice pops
Ingredients
3 ripe peaches (about 1 pound), peeled, pitted, and chopped
3/4 cup Greek-style yogurt (5 ounces)
1/2cup superfine sugar
1 teaspoon fresh lemon juice
1/3 cup water
1/8 teaspoon salt
2 tablespoons Amaretto liqueur
Special equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
Preparation
Purée all the ingredients in a blender until smooth. Pour into the molds. Freeze 30 minutes. Insert the sticks, then freeze until firm, about 24 hours.
