Monday, June 29, 2015

Boozy Bellini Popsicles

Those who know me well will tell you that Prosecco is my libation of choice, no matter the occasion.  Beer was left behind in college & while I still enjoy a whiskey/coke every now & then, Prosecco has my heart. Bubbles, slight sweetness & you can buy a good bottle for under $10. (My drink demands are simple.)  In my opinion, it pairs perfectly with everything from pizza to dessert to happy hour appetizers.

So naturally, Bellinis are one of my favorite ways to celebrate warm weather.  I can't visit an Italian bistro in summer without at least checking to see if it's on the drink menu.  And usually ordering one. So.....Bellini Pops!

It's an easy & fun way to have a frozen fruity, boozy Prosecco treat without having to leave the house.  I used peaches fresh from the Farmer's Market, & a mix of berries leftover in the fridge from the week.  You could use frozen fruit if you prefer, just be sure to defrost the fruit before using.

Note: If you don't have popsicle molds, but want to try these out, you can use paper cups & popsicle sticks.  Just be sure to freeze the pops without the sticks for a couple of hours, then place the sticks in the middle of the cups & continue freezing.  That way, your sticks will be in the middle of the pops.   Once completely frozen, just peel the paper cup away & enjoy your icy treat!  

I decided to add the mixed berry with the traditional peach to give a little extra boost of fruitiness.  Plus, I really wanted to make it look swirly.  Because I like to eat pretty things.  To my surprise, the two mixtures didn't meld together like I had feared; they created these fun stripes. (Yeah for extra cool pops!)

Boozy Bellini Pops

3 cups chopped peaches
3 cups mixed berries
1 cup Prosecco

Chop your fruit and put the peaches in one bowl, berries in another.  If fruit is not ripe, add a little white sugar & let set for 15 - 30 minutes.  Add 1/2 cup Prosecco to each fruit bowl & let steep for a few minutes.

In a blender, chop peaches & Prosecco until liquefied.  Transfer to a pitcher, using a small amount of water to help get the last bits of peach mixture from the blender.  Rinse the blender and add berries & Prosecco, blending until liquefied.  Transfer to a separate pitcher.

Using clean popsicle molds or paper cups carefully pour your peach mixture a 1/4 of the way up each mold.  Then carefully pour in the berry mixture another 1/4 of the way up each mold.  Alternate peach and berry mixture until each mold is completely filled.  Place the tops onto the molds & transfer to the freezer. Freeze for at least 5 hours.   


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