clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
raspberry peach popsicles on a tray with ice

Raspberry Peach Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 4 hours 15 minutes
  • Yield: about 10 popsicles 1x
  • Diet: Gluten Free


These swirled raspberry peach popsicles are what popsicle dreams are made of! Pretty, nourishing, and delicious–the perfect healthy popsicle!



For the Peach Layer:

  • 1 1/2 cups peaches*
  • 1/2 banana
  • 1/23/4 cup orange juice
  • 1/81/4 tsp vanilla extract
  • 1 Tbsp honey or agave (as needed)

For the Raspberry Layer:

  • 2 cups raspberries*
  • 23 Tbsp honey or agave (or, to taste)
  • juice of 1/2 lemon
  • 1/2 cup water


  1. Start With The Peach Layer. Add peaches, banana, honey/agave, orange juice, and 1/8 teaspoon vanilla extract to a blender. Puree until smooth. Taste and add more sweetener or vanilla, if desired. Set this peach purée aside. (Pour peach mixture into a liquid measuring cup so it’s easy to pour into the popsicle mold later.)

  2. Then, Make The Raspberry Layer. To the same blender (I don’t even wash mine in between), add raspberries, 2 Tablespoons lemon juice, 2 Tablespoons honey/agave, and the water to the blender. Puree until smooth. Taste and add more lemon juice for tartness or more honey/agave for sweetness, as desired.

  3. Strain The Raspberry Mixture. Pour the raspberry purée through a fine mesh sieve into a liquid measuring cup to strain out the seeds.

  4. Layer The Popsicles. Then, alternate adding the raspberry and peach smoothie mixtures to each of your popsicle molds. For more distinct layers, use a small funnel or a spoon to add the mixtures. (If you pour straight from the blender/liquid measuring cup, they’re more likely to combine.) For simpler preparation, you can fill each popsicle mold half full with the peach or raspberry mixture, then add the other fruit puree to fill up the rest (rather than creating 3-4 layers, like I did)

  5. Freeze Till Solid. Carefully cover the popsicles and insert popsicle sticks. Freeze at least 4-5 hours, or until completely solid.

  6. Serve & Store. To remove the popsicles from the popsicle mold, run each well of your popsicle mold under cold water (not warm water!) for a few seconds, then jiggle the sticks side to side to loosen the pops. (Run the mold under water again if they’re still not loosening.) That’s it! Enjoy right away or store leftover popsicles in an airtight bag in the freezer up to 1 month.

If You Don’t Have A Popsicle Mold:

  • Pour the popsicle mixture into small paper cups (3 oz. size), and cover the cups with foil. Insert the popsicle sticks through the foil (it’ll help keep them upright) and place the cups on a level surface (like a plate, cutting board, or baking sheet) and freeze until completely solid. When you’re ready to serve, remove the foil and peel away the paper cup!


*If you use frozen fruit, I recommend thawing it BEFORE measuring, since frozen fruit doesn’t measure the same as fresh. 

  • Prep Time: 15 minutes
  • Freeze Time: 4 hours
  • Category: Snack
  • Method: Blender
  • Cuisine: American