Nectarine-Chile Ice Pops – a delicious recipe with sugar, light corn syrup, salt, pepper, nectarines, lime zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 jalapeno 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.
153
kcal
Calories
39
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup sugar, 1 tablespoon light corn syrup, 1/4 teaspoon table salt, 2 (1/4-inch-thick) jalapeno pepper slices (with seeds), and more.
Yes, Nectarine-Chile Ice Pops falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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