Lavender Peach Popsicles

  • Author: Nicole Gaffney (
  • Prep Time: 20
  • Total Time: 20
  • Yield: 10 1x


Sweet, tart and slightly floral, these pops are soo refreshing on a hot summer day!



  • 4 medium peaches (or about 4 cups sliced frozen peaches, thawed)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lavender flowers, dried or fresh, (culinary grade)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup heavy cream, cold
  • 1/4 cup plain Greek yogurt*


  1. Soak 8-10 popsicle sticks (depending on your popsicle mold) in water for about 10 minutes, remove, then place in the freezer along with the popsicle mold while you prepare the other ingredients.
  2. Bring a large pot of water to a boil and prepare an ice bath. Score a large X in the bottom of each peach and submerge them in the boiling water for about 30-45 seconds, then drop them into the ice bath. Once cooled, the skins should slip right off. Peel, remove the pits, and cut into chunks.
  3. Place the sugar in a small sauce pan with 1/2 cup of water, then bring to a boil over high heat. Once the sugar dissolves, transfer it to a blender. Add the peaches, vanilla extract, lavender flowers, lemon juice, heavy cream and greek yogurt. Blend until very smooth. If there are still chunks remaining,
  4. set a fine-mesh strainer over a bowl and strain, pressing on solids to extract the purée. Cover the mixture and chill until it’s nice and cold.
  5. Remove the molds from the freezer and divide the mixture evenly. Cover, then insert the popsicle sticks. Freeze until firm- at least 6 hours or overnight. To release, dip bottoms of molds into hot water for 20-30 seconds, and they should slide right out. Serve immediately, or wrap tightly and freeze for later.


  • *I always use full-fat Greek yogurt since it’s what I keep on hand. 2% or fat free will both work fine.