January in Sydney is a wondrous time filled with fun, laughter and glorious sunshine. It is a great place to be for those who made New Year’s resolutions to eat well and excersice, because all you want to do is get outside in the fresh air and be active. And, as we all know, eating healthier foods in Summer is always easier than trying to diet in Winter (when all I want to eat is pasta!).
So, if you are craving a little sweet something after dinner or something refreshing during the day, and trying to make better food choices (at least for the month of January), why not take some of your favourite in season fruits and create a layered ice pop! They are vibrant and fun and you actually feel healthier eating them. I ate three in one sitting and didn’t feel bad about it one little bit.
These Strawberry and Peach Ice Pops are little ruby and gold beauties that have a touch of mint included to add a level of sophistication that definitely makes it something you can justify stealing from the children.
Strawberry and Peach Ice Pops
150g fresh Strawberries, tops removed
2 ripe peaches
10 large mint leaves
3 tablespoons sugar syrup*
1 1/2 cups Cold water
Place strawberries, 1 tablespoon of the sugar syrup and 1/2 cup water in the body of a blender and blend until the mixture is completely smooth. Pour into an ice pop mold filling each cavity up by 1/3. Add ice pop sticks to the mold and place in your freezer for 10 to 15 minutes until the strawberry layer has started to solidify.
Cut the peaches in half and remove the stones, then roughly slice into wedges. Place the peaches, mint, remaining sugar syrup (2 tbs) and remaining water (1 cup) into the cleaned blender and blend until the second mixture is completely smooth. Add the peach mixture to the top of the strawberry layer and return to the freezer until frozen solid.
*To make sugar syrup, combine equal amounts of sugar and water in a saucepan and heat while stirring until sugar has melted completely. Set aside to cool completely.