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Raspberry-Peach Bellini Ice Pops

Raspberry-Peach Bellini Ice Pops

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

Ingredients

Raspberry Layer

  • 1 10-ounce bag frozen raspberries
  • ¾ cup Prosecco or other sparkling white wine

Peach Layer and Assembly

  • 2 16-ounce bags frozen peaches
  • 2 cups Prosecco or other sparkling white wine

Special Equipment

  • Thirty 2-ounce ice-pop molds and wooden sticks

Recipe Preparation

Raspberry Layer

  • Purée raspberries, Prosecco, sugar, and salt in a blender until very smooth. Pour 1 Tbsp. raspberry purée into each ice-pop mold (it won’t be very deep; only about ½–¾". You may not use all of it). Freeze while you make the peach purée.

Peach Layer and Assembly

  • Purée peaches, Prosecco, sugar, and salt in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.

  • Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.

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Watch the video: 3 Ways To Make Boozy Popsicles (July 2021).