Normally I take all my photos in the dining room. We have two big windows in there, so I get a decent amount of natural light. But for some reason after making these popsicles, I came to the conclusion that I needed to take pictures of them outside. And I was convinced they would be the best pictures I've ever taken. Ever!
So I made my husband go outside with me and hold my diffuser, then I ran back inside to get the popsicles out of the freezer. By the time I had styled them, they had already started to melt in the 90 degree heat. Then the wind started blowing. The burlap I had laid out on the lawn kept blowing onto the popsicles just as I was about to snap my pictures. And so between every gust of wind, I'd have to pick little bits of dirt and fibers off of the popsicles, which were now quickly turning into a sticky puddle.
I ended up packing everything up and relocating to the dining room. The dining room, where I can control the temperature and there's no sudden gusts of wind and dirt and grass. But even if my outdoor photo shoot wasn't perfect, at least the Ginger Peach Popsicles were. In fact, I don't think anything can be more perfect than a cold, fruity popsicle on a 90 degree day. Especially a homemade popsicle. They may take a little more time and effort, but they are so, so worth it.
- 2 oz. fresh ginger root peeled and sliced into thick coins
- ½ c. water
- ⅓ c. white sugar (organic for vegan-friendly)
- 2 ripe peaches pitted and cut into chunks
- Combine ginger, water, and sugar in small saucepan over medium heat. Bring to a simmer and reduce heat to low. Allow syrup to simmer for 10 minutes, stirring occasionally. Remove from heat and cool.
- Strain syrup through sieve into blender; discard ginger (you can eat it too if you want!). Add peaches to blender and blend until smooth.
- Pour mixture into popsicle molds and freeze until solid (about 7 minutes in the Zoku Quick Pop Maker).