Raspberry-Peach Bellini Ice Pops

89
Raspberry-Peach Bellini Ice Pops

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Raspberry Layer:

  • 1

    10-ounce bag frozen raspberries

  • ¾

    cup Prosecco or other sparkling white wine

  • ¼

    cup sugar

  • Pinch of kosher salt

  • Peach Layer And Assembly:

  • 2

    16-ounce bags frozen peaches

  • 2

    cups Prosecco or other sparkling white wine

  • ½

    cup sugar

  • Pinch of kosher salt

  • Special Equipment:

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

Directions

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.


Nutrition

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