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Nectarine-Chile Ice Pops

Photo: Alison Miksch; Styling: Marian Cooper Cairns

Hands-on time 20 mins
Total time 8 hrs, 35 mins

Makes 10 frozen pops

These homemade fruity popsicles are the real deal. Nectarine, lime, and jalapeño flavors combine to create the ultimate refreshing treat.


  • 2/3 cup sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon table salt
  • 2 (1/4-inch-thick) jalapeño pepper slices (with seeds)
  • 4 large nectarines, peeled and quartered
  • 1 1/2 teaspoons firmly packed lime zest
  • 1/4 cup fresh lime juice
  • 10 food-safe wooden craft sticks

How to Make It

  1. To make a sugar syrup, bring first 3 ingredients and 3 Tbsp. water to a boil in a small saucepan over medium heat. Boil, stirring constantly, 1 to 2 minutes or just until sugar dissolves. Add pepper slices, and cook, stirring occasionally, 1 minute. Remove from heat; let stand 15 minutes. Discard jalapeño pepper slices.

  2. Process sugar syrup, nectarines, and next 2 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Pour mixture into 10 (2-oz.) plastic pop molds. Top with lids of pop molds, and freeze 1 hour. Insert craft sticks, leaving 1 1/2 to 2 inches sticking out, and freeze 7 more hours or until sticks are solidly anchored and pops are completely frozen.