These frozen prosecco raspberry peach pops are a fun way to cool down this summer.
Pack them along to the beach or place in a bucket of ice on the patio for your BBQ party… they are perfect for any occasion!
Thank you Sparkling Ice for the recipe & image to share with our readers!
Frozen Prosecco Raspberry Peach Pops
The frozen pops are easy and fun to make and are packed with so much flavor using fresh fruit combined with Sparkling Ice water. What other fun flavors will you create?
Maybe a cherry limeade or raspberry lemonade???
INGREDIENTS
Raspberry Layer:
1 cup frozen raspberries
¼ cup Prosecco
½ bottle Sparkling Ice Grape Raspberry
2 tablespoons sugar
Peach Layer:
1 cup frozen peaches
¼ cup Prosecco
½ bottle Sparkling Ice Peach Nectarine
2 tablespoons sugar
DIRECTIONS
To make the raspberry layer, purée raspberries, Prosecco, Sparkling Ice Grape Raspberry, and sugar in a blender until very smooth. Fill each popsicle mold
½ full with raspberry mixture. Freeze while you make the peach purée.
½ full with raspberry mixture. Freeze while you make the peach purée.
To make the peach layer, purée peaches, Prosecco, Sparkling Ice Peach Nectarine, and sugar in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Freeze until firm, at least 2 hours.
Try these fun summer cocktails too:
Frozen Prosecco Raspberry Peach Pops
- Prep Time: 10
- Cook Time: 120
- Total Time: 130
- Yield: 24 1x
Ingredients
Raspberry layer
- 1 cup frozen raspberries
- ¼ cup Prosecco
- ½ bottle Sparkling Ice Grape Raspberry
- 2 tablespoons sugar
Peach layer
- 1 cup frozen peaches
- ¼ cup Prosecco
- ½ bottle Sparkling Ice Peach Nectarine
- 2 tablespoons sugar
Instructions
- To make the raspberry layer, purée raspberries, Prosecco, Sparkling Ice Grape Raspberry, and sugar in a blender until very smooth.
- Fill each popsicle mold ½ full with raspberry mixture.
- Freeze while you make the peach purée.
- To make the peach layer, purée peaches, Prosecco, Sparkling Ice Peach Nectarine, and sugar in a blender until very smooth.
- Pour peach mixture over raspberry mixture to fill molds.
- Freeze until firm, at least 2 hours.
