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Recipe

Bellini Pops

Scott Phillips

Yield: Yields 10 pops.

The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.

Ingredients

  • 16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
  • 3/4 cup granulated sugar
  • 2-1/4 tsp. fresh lemon juice
  • 1-1/2 cups Prosecco

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 20
      Fiber (g): 1
      Protein (g): 0

Preparation

  • Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.
  • Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.
  • Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

Make Ahead Tips

The pops can be frozen for up to 3 days.

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