Bourbon Peaches and Cream Popsicles

The crushed peaches in these popsicles were soaked in a bourbon bath to cool you down and chill you out. Mix it with a little simple syrup and some plain yogurt and you'll have cocktail popsicles in just a few freezing hours. And of course, lick responsibly.

1 cup ripe peaches, crushed
¼ cup bourbon
½ cup simple syrup, cooled (recipe follows)
2 cups plain yogurt

Simple Syrup:
¼ cup water
¼ sugar

For the Simple Syrup: Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

For the Peaches: Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.

Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Makes 18-22 popsicles.

Cook's Notes:

• Use the simple syrup sparingly. Taste the mixture as you mix to make sure it's to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavour.
• If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
• To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavoured yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 Tbsp. bourbon in addition to the ¼ cup in the recipe. The added Tbsp. will offset any sweetness that may overpower the bourbon.
• Of course you can omit the bourbon completely for a simple Peaches and Cream Popsicle.