Homemade bellini popsicles will cool you off on a hot day; easy to make with just 3 ingredients. Note: This post contains affiliate links.
My friends think I’m a lunatic. I actually think I can make anything from scratch. My motto is, Why buy it if I can make it? Not too long ago, one of my friends spotted some boozy popsicles on Facebook and shared the link. These were store-bought, wine-filled pops. And although I did actually scan the shelf at my favorite liquor store for a package of them, I already knew I was going to try making some at home.
My first effort was these oh-so-refreshing bellini popsicles. After all, peaches are in season so why not preserve some of that summer deliciousness by stocking a batch of these in my freezer? And did I mention how unbelievably easy they are? Whiz up some peaches with a little sugar in the blender, stir in some Prosecco, pour into popsicle molds and TA-DA! The hardest part is waiting for them to freeze. I also used these Zip-a-Pop disposable popsicle molds which make them easy to take to a friend. And with 100 molds in a pack, I can try many, many more flavors. Next up will be a cucumber Moscow Mule popsicle. Oh yeah!
Word to the wise though, if you add too much alcohol, they won’t freeze, so watch the ratios if you multiply the recipe. And if you have leftover Prosecco? Well, that’s what I call a bonus.
- 3 large ripe peaches, pitted and cut into chunks
- 2 tsp. sugar
- ½ cup Prosecco
- Puree peaches and sugar in a blender until smooth.
- Measure out 1½ cups of puree into a large measuring cup. Stir ½ cup Prosecco into peach puree.
- Using a funnel, pour about 4 oz. or the peach mizture into each popsicle mold. Seal and freeze for 4-6 hours or until solid.