Alex Lau
Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.
Recipe information
Yield
Makes 24 to 30 Servings
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
Preparation
Raspberry Layer
Step 1
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
Step 2
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.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
