Ingredients
Method
- Wash, peel, halve, and pit the peaches. Slice into desired thickness.
- Toss slices with lemon juice and optional sugar.
- Spread in a single layer on a parchment-lined baking sheet. Freeze for 2-3 hours.
- Transfer to freezer bags, remove air, seal, and label. Store up to 12 months.
Nutrition
Notes
Pro Tips:
Choose peaches that yield slightly to pressure but aren't fully ripe—they should still have a hint of firmness near the pit. Overripe peaches turn to mush when frozen because their cell walls have already broken down, while underripe ones never develop proper sweetness even after thawing. Slice peaches no thicker than ¼ inch and arrange them on parchment-lined trays without touching each other before freezing. This prevents them from forming one giant frozen mass and allows each slice to freeze individually, maintaining better texture when you use them later. Add a light coating of ascorbic acid powder mixed with sugar (1 teaspoon acid to 2 tablespoons sugar per pound of peaches) instead of lemon juice. The powder distributes more evenly and doesn't add extra moisture that creates ice crystals and mushiness. From years of making batidas, I've learned to freeze peach slices on banana leaves or parchment for 2 hours first, then transfer to freezer bags. This two-step process prevents clumping and maintains the firm texture that's perfect for Dominican-style fruit drinks and desserts.
Choose peaches that yield slightly to pressure but aren't fully ripe—they should still have a hint of firmness near the pit. Overripe peaches turn to mush when frozen because their cell walls have already broken down, while underripe ones never develop proper sweetness even after thawing. Slice peaches no thicker than ¼ inch and arrange them on parchment-lined trays without touching each other before freezing. This prevents them from forming one giant frozen mass and allows each slice to freeze individually, maintaining better texture when you use them later. Add a light coating of ascorbic acid powder mixed with sugar (1 teaspoon acid to 2 tablespoons sugar per pound of peaches) instead of lemon juice. The powder distributes more evenly and doesn't add extra moisture that creates ice crystals and mushiness. From years of making batidas, I've learned to freeze peach slices on banana leaves or parchment for 2 hours first, then transfer to freezer bags. This two-step process prevents clumping and maintains the firm texture that's perfect for Dominican-style fruit drinks and desserts.