Peach, Honey and Thyme Lemonade Popsicles – Ice Cream Sunday

It’s been so hot! Every summer, without fail, my general appetite decreases, while cravings for all things fresh, crisp, light, and, most importantly, juicy go through the roof, and I know I’m not alone in this. Thankfully, summer produce is full of all the hydrating qualities we require, and that’s one example for why eating with the seasons is a graceful way to go through life. Mid-summer sun is finally warm enough to give blush and sweetness to all kinds of stone fruit, and peach harvest – the most luscious and anxiously awaited of the bunch – is finally sweeping across the Northern hemisphere.
These peach, honey and thyme lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now – a dessert for the toastiest of days, requiring minimal effort. We are in the middle of renovations right now, and I’ve been taking old coats of paint off our stairs and railings, which has turned out to be much more involved than it sounds. Having one of these popsicles at the end of the day, once I dust off, has been very therapeutic. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink.
When I got the chance to try Crafted Honey’s raw, small batch honey, I knew that its addition would take the flavor of these pops to the next level of sophistication, and it truly did. Crafted Honey is a husband and wife-run company out of North Carolina, with bee farms situated at the foothills of the Blue Ridge Mountains, and producing some of the most unique honey varieties I’ve ever tasted. I chose to use their Strawberry Henbit for these popsicles, made by honeybees that gather nectar from the both strawberry and henbit (plant belonging to the mint family) blossoms, making for a delicious and complex, berry-flavored and lightly colored honey that sings of summer. Crafted Honey has all the ideals one would want from a honey brand – the honey is pure, made with no additives and not over-heated, the hives are never chemically treated and always handled with bee welfare in mind – all practices we feel passionate about supporting. Today also happens to be the Crafted co-owner Erica’s birthday, so we are wishing her the happiest of days :)
Read on for some weekend links and have a sweet Sunday.

Como Como – just discovered Fernanda de la Puente’s fun health and wellness website

Jonathan Safran Foer & Natalie Portman – loved reading this email exchange interview between the two, big fan of both

Herb Infused Oil – a great idea for not letting your herbs go to waste, with an instructional video

Escape to Bro-topia – about Foster Huntington’s newest project, a treehouse

Valeda Beach Stull’s Instagram – love this photographer’s instagram, and enjoyed this interview with her about her process and moving Upstate from California

The First Image Sent Back from Juno – gives me goosebumps

10 Rules for Students, Teachers and Life – by John Cage and Sister Corita Kent

Blog Love – Peach and Rosemary Water, Farro Salad w/ Crispy Chickpeas and Sumac Vinaigrette, Slow Cooked Apple Tart Overnight Oats, Easy No-Bake Cookies

This post was created in partnership with Crafted Honey, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going.

Peach, Honey and Thyme Lemonade Popsicles

 

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Serves: 10 popsicles

Ingredients

• 1 bunch thyme - divided
• 3 cups purified water
• about 1½-inch piece ginger - peeled and roughly chopped
• 3 large or 5 small ripe and sweet peaches - pitted, plus more whole slices for decoration
• 1 cup juice from about 5 organic lemons
• ¼ cup honey

Instructions

1. Soak wooden popsicle sticks in water for a few hours or overnight.
2. Reserve a few sprigs of thyme for decoration and place the rest into a medium saucepan. Muddle with a wooden spoon to release oils. Add ⅔ of the ginger and smash it with the back of a spoon. Add water and bring to a boil over medium heat. Reduce heat to a simmer and let simmer for 1 minute. Remove from heat, cover and let cool to a room temperature.
3. Combine peaches, remaining ginger, lemon juice and honey in a blender, blend until smooth. Strain puree through a fine mesh strainer over a pitcher or bowl. Pour the ginger and thyme-infused water through a strainer into the puree, discard cooked thyme and ginger. Stir to combine. Chill well and serve over ice as a lemonade or make popsicles.
4. Fill the popsicles molds with the lemonade, ½ mold at a time. Add peach slices and thyme sprigs, if desired, then fill the rest, making sure to leave some room for expansion. Cover with the lid and insert soaked wooden sticks. Place into the freezer and let freeze completely. Briefly run molds under hot water before removing popsicles.

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