Peach Raspberry Bellini Pop

67

2

Hot summer days and fresh juicy Georgia peaches! Is there a better combination!? Why yes! Add some raspberries a little Prosecco and you've got a delicious adult treat for the unbearable heat.

Supplies:

Popsicle molds
Sauce pan
Mixing spoon
Strainer
Blender

Ingredients:
12 oz Frozen Raspberries
1/4 - 1/3 cp Sugar
1 Lemon
4 Peaches
2 tbs Honey
Prosecco

Step 1: Prepare the Raspberry Coulis

Take 12oz of raspberries and put into a sauce pan. Add 1/4 to 1/3 cup of sugar (depending on the sweetness of the raspberries) and juice of 1/2 a lemon (approximately 1 tbs lemon juice).

Cook until the raspberries break down approx 7-10 min on medium heat. Stirring frequently to prevent burning.

Once the raspberries have broken down, pour into a strainer over a bowl. Use the mixing spoon to separate the seeds from the coulis.

Step 2: Prepare the Peach Puree

Wash peaches and cut into approximately 1-2 inch chunks. Put into food processor or blender. Add 2 tbs of honey and 1tbs of lemon juice. Puree until smooth.

Step 3: Fill Your Molds

Prepare your popsicle molds. Open your choice of Prosecco and fill molds approximately 1/3 full. Add 1-2 tbs of peach puree (to fill the mold 1/2 full). Add approximately 2 tsp of raspberry coulis (to 3/4 full). Top off with more prosecco. (Adjust accordingly to depending on size of molds). Put the molds in the freezer overnight or until solid.

Step 4: Enjoy!

Remove molds from freezer. Run base of the molds under warm water for a couple seconds to loosen the pop. Remove from molds and enjoy!

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