Peach Pops: Place the sugar and water in a small
saucepan and bring to a boil. Let the mixture boil for about one minute or
until the sugar dissolves. Remove from heat and let cool to room temperature. The sugar syrup can be made,
covered, and stored in the refrigerator
for a couple of weeks.
Next, wash and cut the peaches into large chunks. Place
in the bowl of your food processor or blender and process until they are
pureed. Add the sugar syrup
and Prosecco and pulse to combine. Pour the mixture into your popsicle
molds and freeze for about 6-8 hours
(or overnight) or until frozen.
Makes about 8
Frozen Peach Pops (depending on the size of your molds).
Scan for Demonstration Video
1/2 cup (100 grams) granulated white
1/2 cup (120
1 pound (450 grams)
fresh peaches, pitted and cut into large chunks (about 4 to 6 peaches)
1/4 cup (60
ml/grams) Prosecco (Sparkling Wine) (Can also use Sparkling Water or a