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King of Pops' Peach & Basil Popsicle

Prep Time: 5 Min Cook Time: 10 Min No Added Gluten

About the Dish

5 ounces Peach Puree
1 1/2 ounces Basil Syrup
1 1/2 teaspoons Lemon
2 leaves Basil
Per Serving
Calories 61
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 6 mg
Total Carbohydrates 15 g
Dietary Fiber 1 g
Sugar 12 g
Protein 0 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Roughly chop, tear or thinly slice basil leaves.
Divide simple syrup, basil leaves, and lemon juice between the 2 peach puree jars. Add a few grains of kosher salt. Put on lid and SHAKE!
Remove lids. Cover each jar with plastic wrap or aluminum foil. Insert stick through center of the cover, and freeze overnight with the stick centered and in place.
When pop is fully frozen, partially dip jar in hot water to loosen, and gently pull pop by stick to remove. Eat as soon as possible, before pop melts. :)