Nectarine Creamsicles with Rose Water

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.

Yield: Makes 8 or 9
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour, 30 Minutes
Freeze: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 29%
  • Protein: 0.9g
  • Fat: 3.5g
  • Saturated fat: 2g
  • Carbohydrate: 20g
  • Fiber: 1.2g
  • Sodium: 3.5mg
  • Cholesterol: 12mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
  6. *Find rose water with baking supplies at well-stocked supermarkets.
  7. Make ahead: Up to 2 weeks.
  8. Note: Nutritional analysis is per creamsicle.
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