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Peach-Maple-Bourbon Yogurt Pops

Lynn Freehill-Maye


  • 5 tablespoons maple syrup
  • ¼ cup bourbon
  • 1 ½ cups plain yogurt
  • 1 peach cut into ½-inch-thick slices


  • Add maple syrup and bourbon to a small saucepan over high heat, and bring to a boil. Boil 5 minutes to reduce alcohol (the higher the alcohol content, the harder it is to freeze the pops). Combine with yogurt in a mixing bowl. Add peaches, stirring only twice.
  • Scoop mixture into popsicle molds and freeze 6 to 8 hours before serving.