Raspberry-Peach Bellini Ice Pops

By á-174535

Ingredients

• Raspberry Layer:
• 1 10-ounce bag frozen raspberries
• 3/4 cup Prosecco or other sparkling white wine
• 1/4 cup sugar
• Pinch of kosher salt
• Peach Layer And Assembly:
• 2 16-ounce bags frozen peaches
• 2 cups Prosecco or other sparkling white wine
• 1/2 cup sugar
• Pinch of kosher salt
• Special Equipment:
• Thirty 2-ounce ice-pop molds and wooden sticks

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

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.