Horchata Peach Popsicles

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Updated: July 12, 2011 8:30PM

MAKES 20 TO 24 POPSICLES

2/3 cup medium- or long-grain rice

1 cinnamon stick

3 cups water

2 cups whole milk

1 cup sugar

1 peach, small dice

Transfer mixture to a blender and blend until as smooth as possible. Strain through fine-mesh strainer, pushing solids to extract as much liquid as possible. Stir in milk and sugar.

Divide horchata mixture between popsicle molds, leaving enough room for fruit. If using conventional molds, don’t snap lids on yet.

Freeze until mixture has a slushy consistency, about 45 minutes to 1 hour. Drop in peach pieces; if any float up, push down with toothpick.

If using conventional molds, snap lids on and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until popsicles are beginning to set, 45 minutes to 1 hour, then insert sticks and freeze until solid.

If using instant ice pop maker, mix diced peaches into horchata, pour into molds and follow manufacturer’s instructions.

Adapted from Paletas (Ten Speed Press, $16.99) by Fany Gerson

Nutrition facts per popsicle: 80 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 17 g carbohydrates, 12 g sugars, 1 g protein, 10 mg sodium, 0 g fiber