Dessert - Freezing

Prosecco + Peach Popsicles

January 3, 2017


I cannot adequately describe how much the alliteration in the title of this recipe THRILLS me. It’s almost as much as it is to be here, sharing it with you, just like the good old days.

I think I am back for good. Things have been painstakingly slow and I have mostly just been trying to figure out how grief can exist along with joy and creativity and daily life. Right now, I am two weeks into my annual five week holiday, so there is no time like now to see how it can.

It’s hard though, I really just want to watch The Killing and go to the beach and eat a daily croissant {I have nailed making them from scratch and have stash in the freezer. V dangerous}. I know this list is not realistic nor sustainable so here is my attempt to move back into blogging/photography/making delicious things to eat.

What a way to start, eh? An alcoholic beverage and a popsicle in one because it’s hot and we’re all a bit lazy in January. Two birds, one stone etc. I guess these are just a frozen Bellini, which didn’t immediately come to mind when I thought of making these pops. I just wanted to eat peach puree and some sparkling wine in a frozen treat. According to history and brunch lovers everywhere, this is not an unusual wish!

I strongly encourage you experiment with any fruit puree you fancy here. You might just have adjust the sugar accordingly.

Fruit and booze for life. 

Erin x

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Prosecco + Peach Popsicles
Serves 10
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  1. 3 large, super ripe peaches (to make 1 1/2 or 375mL cups puree)
  2. 1 large, firm peach for slicing
  3. 3-4 tbsp sugar
  4. 1 1/2 cups (375mL) Prosecco (or other sparkling white wine)
  1. Peel the ripe peaches and remove the stones. Place in a food processor or blender with the sugar and blend to make a puree. You may wish to adjust the sugar to your taste.
  2. Combine the sweetened puree with the Prosecco in a bowl and set aside to reduce the fizz.
  3. Slice the firm peach thinly and add 3 slices to each popsicle mould.
  4. Transfer the popsicle mix to a jug and pour into the moulds.
  5. Freeze for 8 hours or overnight.
erin made this



2 thoughts on “Prosecco + Peach Popsicles

  1. Ruby & Cake

    Yay! Glad to see you again Erin. I saw these on your Instagram account and was hoping they’d be on your blog because I really really really want to stuff one in my face on the next unbearably hot summer day. x

  2. merilyn

    hello erin! I wish you a happy 2017 to you lovely!
    these popsicles look delightful hun!
    I keep meaning to buy those moulds!
    on the list!
    much love m:)X


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