Ingredients
3 peaches (1 pound), peeled, pitted, and chopped (2 cups), plus 2 firm but ripe peaches, sliced into scant 1/2-inch wedges
6 tablespoons fresh lime juice, plus 2 strips peeled zest, each 1 inch long (from 2 to 3 limes)
1/2 cup sugar
Pinch of kosher salt
3/4 cup guava juice
Preparation
Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.
Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about 3/4 cup), guava juice, and remaining 1/4 cup lime juice.
Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.
