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