Spiked Peach Sweet Tea Pops

What’s better than a refreshing ice pop on a hot summer’s day? How about one made with whiskey? This recipe from People’s Pops combines fresh fruit, tea, vanilla, lemon juice, and bourbon or rye to create a truly cool adult treat.

Note: The Norpro Frozen Ice Pop Maker makes 10 3 oz. ice pops. Pops will freeze solid in about 4-6 hours. Leave a little room in each mold for expansion.


  • 1½ pounds (4-5 tennis ball-sized) fresh, ripe peaches
  • ½ cup water
  • ½ cup organic cane sugar
  • ¼-inch vanilla bean, split lengthwise
  • 2 Tbsp. black tea leaves
  • 3 oz. bourbon or rye whiskey
  • 2 Tbsp. freshly squeezed lemon juice


Preheat the oven to 350 degrees. Wash, then halve peaches and place face down on a baking sheet. Roast until the skins and flesh are soft, about 20 minutes. Let peaches cool to touch, remove pits, and puree until somewhat chunky.

Bring water, sugar, and vanilla bean to a simmer in a small saucepan over medium-high heat. Stir until sugar is dissolved. Turn off heat and add black tea leaves. Allow to cool, then strain to remove vanilla bean and tea leaves.

Combine peach puree, vanilla bean-black tea syrup, bourbon, and lemon juice. Stir to combine before freezing.

More From Cocktails


Bourbon, cherry liqueur, and fresh raspberries combine for a delicious summer cocktail.

Southern Style

Make an herbal twist on the Bourbon Mule using this easy recipe.