6/19/18 O&A NYC BRUNCH/FOOD: Raspberry-Peach Bellini Ice Pops

Raspberry-Peach Bellini Ice Pops uses Prosecco to add a little bit of a kick to these fruity pops. These fun adult treats gives brunch a refreshing dessert twist. 

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
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

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.

Makes 24 to 30 Servings

 

 

 

About OutandAboutnycmag

Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.
Bookmark the permalink.

Leave a Reply