Nectarine Creamsicles with Rose Water

Nectarine Creamsicles with Rose Water Recipe
Photo: Aya Brackett; Styling: Nissa Quanstrom
The rose water is subtle here, just enough to bring out the fruit's floral quality. You'll need popsicle molds and sticks.
Makes 8 or 9


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1 1/2 pounds soft-ripe yellow nectarines or peeled peaches
1/2 cup plus 2 tsp. sugar
2 teaspoons lemon juice
2 teaspoons rose water*
1/3 cup whipping cream
1/4 teaspoon vanilla extract


Total: 1 Hour, 30 Minutes
Freeze: 9 Hours

1. Pit fruit, cut into chunks, and put in a large saucepan with 1/2 cup sugar and the lemon juice. Cover, bring to a boil, then reduce heat and simmer until pulp mashes easily with a spoon, 5 to 8 minutes.

2. Transfer fruit with a slotted spoon to a food processor. Whirl until only tiny pieces of skin remain. Return to liquid in pan, stir in rose water, and chill in a bowl of ice water until very cold, stirring occasionally.

3. Pour mixture into a 9- by 13-in. pan, cover, and freeze until it's firm but still shows a fingerprint when pressed, about 2 1/2 hours.

4. Beat cream, remaining 2 tsp. sugar, and the vanilla with a mixer in a medium bowl until thick. Stir frozen mixture to soften slightly, then fold in cream with a few strokes to leave big white streaks. Spoon mixture into 8 or 9 popsicle molds (1/3-cup size) and push a popsicle stick into each.

5. Freeze creamsicles, covered, until firm, at least 6 1/2 hours. To remove, dip molds in a bowl of warm water about 10 seconds, then gently squeeze pops to loosen.

*Find rose water with baking supplies at well-stocked supermarkets.

Make ahead: Up to 2 weeks.

Note: Nutritional analysis is per creamsicle.

Created date

May 2013

Nutritional Information

Calories 108
Caloriesfromfat 29 %
Protein 0.9 g
Fat 3.5 g
Satfat 2 g
Carbohydrate 20 g
Fiber 1.2 g
Sodium 3.5 mg
Cholesterol 12 mg