Raspberry-Peach Bellini Ice Pops

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Dawn Perry

Makes 24 to 30 Servings

Source

Ingredients

1 10-ounce bag frozen raspberries

¾ cup Prosecco or other sparkling white wine

¼ cup sugar

Pinch of kosher salt

2 16-ounce bags frozen peaches

2 cups Prosecco or other sparkling white wine

½ cup sugar

Pinch of kosher salt

Thirty 2-ounce ice-pop molds and wooden sticks

Method

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.

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.

Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.