When the weather is above 70 degrees, you can pretty much guarantee we’re craving (or eating) an ice pop. And while you could wait around for the ice cream truck, making your own is so much more fun.

Makes 6 ice pops. 2 peaches. 5 shots glasses of white rum (I used Bacardi Superior White Rum) 10 to 12 mint leaves. 1 lime. 1/2 cup of simple syrup (see note) 1/2 of lemon-lime soda or club soda.

These easy-to-make ice pops are colorful and tasty — perfect for a hot summer day. Accessibility statement Skip to main content. ... Cut the peaches in half; discard the pits. 4.

Heat oven to 350 F. Place the peaches cut side down on a cookie sheet. Bake until the skins and flesh have softened, about 20 minutes. Remove from the oven and let cool.

Summer is all about keeping it simple, and these sweet, jammy peaches fit the bill. If you want to top them with ice cream (we do), make sure you serve them warm for the full effect. Get the ...

Preparation. Step 1. Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves.