Freezing ripe summer peaches is easy. Start by peeling them: blanch the whole peaches in boiling water for 1 minute, then dip in cold water. The skins will slip off easily. Then pit and slice the peaches.

If you tend to use a good amount at once, fill freezer bags (squeezing out all the air before sealing) or containers with peach slices and freeze. You can defrost the whole package in the refrigerator. Or, for more flexibility, lay the slices out on a sheet pan lined with wax or parchment paper and place in the freezer until frozen solid, then pack them in freezer bags. That way you won’t get one gigantic peach lump, and you’ll be able to get as little or as much frozen peach as you need. You can thaw these in the fridge or at room temperature.

For a refreshing frozen peach snack (courtesy of Infomaniac), put a chunk of peach in each section of an ice cube tray and stick a toothpick in it. Fill with citrus soda, freeze, and you’ve got peachy mini-popsicles.

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