#Punch4Everybody: Fresh Mint Peach Sweet Tea Punch Ice Pops
Lately every time I go grocery shopping I pick up a half dozen peaches and I end up eating all of them within a couple days. I just can’t get enough! I love them on their own, baked in the oven with a little vanilla, brown sugar and butter, and with cottage cheese. Oh and I also adore peach tarts, hand pies, and ice pops! That later lead me to combine fresh ripe peaches with one of the South’s essential summer drinks—sweet tea!
Sweet tea gets a more sophisticated spin with these spiked mint peach sweet tea punch ice pops. Smirnoff Peach is the perfect addition to give your punch pops a little kick. They are super easy to whip up and are the perfect snack on a hot summer day. The punch is also great served over ice! And why not have both? My favorite is a pop dunked in a cold glass of punch.
Mint Peach Punch Ice Pops
10 – 2 oz ice pops + extra for drinking
Ingredients: 32 oz (4 cups water) / 1 black tea bag / 3 oz mint simple syrup / 3 oz Smirnoff Peach /1 fresh peach, cut into thin slices
Supplies: Ice pop mold / Wooden pop sticks
Step 1: Place a tea bag in a glass pitcher. Bring water to a boil and pour over the tea bag, steep for 5 minutes then remove. Allow the tea to cool.
Step 2: Meanwhile, rinse and dry the peach. Cut it into thin slices and place 2-3 slices in each ice pops mold.
Step 3: Add the mint simple syrup and Smirnoff Peach to the pitcher. Stir to combine and pour the sweetened tea into the ice pops molds, about 1/4″ from the top edge because the pops will expand when they freeze. Place the tray in the freezer for about 2 hours then insert the wooden sticks. Return the tray to the freezer until they are completely solid, usually 8 hours. When you’re ready to serve them, run the bottom of the mold under cold water to loosen the pops and enjoy immediately!
I like keeping ready-made flavored simple syrups on hand to use in teas, cocktails and desserts. If you don’t want to buy the mint simple syrup, you can make your own by combining equal parts sugar and water in a small saucepan. Heat until the sugar dissolves then remove from the heat and place a hand full of torn mint leaves in the saucepan. Allow them to steep for 5-10 minutes, strain the liquid to remove the leaves and allow it to cool. The syrup will stay fresh refrigerated in an air tight container for 2 weeks.
Check out my other summer inspired punch recipes and find more #Punch4Everybody summer punch recipes by following Smirnoff on Instagram. Save your favorites to your boards and follow Smirnoff on Pinterest. And find even more fresh summer recipes by liking Smirnoff on Facebook. Cheers!
This is a sponsored post written by me on behalf of Smirnoff for IZEA. All opinions are 100% mine. Thanks so much for supporting the brands that keep Sarah Hearts going!