Peach and Blackberry Pop | DonalSkehan.com, A refreshing summer treat from The Lolly Book by Karis & Dominic Gesua.
  • desserts-baking

Peach and Blackberry Pop

July 06

A refreshing summer lolly, sweet peaches and tangy blackberries suspended in the lolly make it irresistible. Recipe from The Lolly Book by Karis & Dominic Gesua is published by Kyle Books. Images by Rita Platts.

  • serves Serves 4
  • time 5 mins + freezing time


  1. 1. Put the peaches, sugar and 80ml of water in a blender and whizz together. Divide the mixture between the moulds, leaving a 1.5cm gap at the top.
  2. 2. Place the blackberry slices in the moulds, (use a spare stick to move the blackberries into a nice pattern, if you like). Try to place the blackberry slices near to the sides of the moulds – this way, when you de-mould the lollies, the blackberries will be visible.
  3. 3. Insert the sticks with the stick-holders and place in the freezer for 6 hours or overnight.
  4. TOP TIP

    Keep the skin on the peaches – it retains more nutrients and fibre and gives the lollies a great colour and pattern.

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200g ripe peaches, unpeeled, stoned and cut into chunks

4 tsps natural unrefined cane sugar

4–8 blackberries, sliced into 5mm thick circles

You'll Need


Ice-pop moulds