Roasted Peach Strawberry Chunk Popsicles

Remember those cute bitty strawberries I told y’all about last week? The suspicious ones? Welp, I learned more about them this past farmer’s market visit. They’re called tristar strawberries and they have a much more flexible growing season. So my little suspicious strawbs, are definitely local, totally seasonal, and um, er, wut...oh the organic front? Yea….the jury’s still out. I had already bought them with my eyes before my wallet made it out of my bag and I was afraid to know the answer. So I still don’t know the answer, but the strawberries are little nuggets of summer heaven so I’m surely okay living in denial about them.

I ended up mixing some of them up into something "cool" with the other stars of summer, some sweet local peaches.

Perfect combo.

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Roasted Peach & Strawberry Chunk Popsicles

Ingredients:

3 ripe peaches, quartered and peeled

1 teaspoon coconut sugar (or other sweetener)

1 cup almond milk (or any other milk - dairy or non)

1 teaspoon vanilla

1 tablespoon honey

½ cup chopped strawberries (tossed in a touch of honey if desired)

Directions:

Place your quartered peaches on your roasting pan and sprinkle sugar on top and toss in pan to cover evenly.

Throw into an oven at 350 degrees for about 30mins until soft and caramelized.

Remove and let cool.

Once peaches have cooled a bit, place in blender along with almond milk, vanilla, and honey. Blitz until smooth and combined.  

Stir strawberries into the peach-milk base and pour into the popsicle molds.

Freeze until hard, about 5 hours.

Run mold under warm water to loosen.

Makes 8 three ounce popsicles.