Your favorite brunch beverage, but made into an ultra-refreshing summer treat! These Peach Bellini Pops are great for enjoying pool-side.
I polled everyone on Instagram about which popsicle flavor they’d most be into seeing, and the choices were Peach Bellini, Mango Tamarind, and Chunky Monkey. I think you can tell by this post which one won! Though, I’d still love to make the Mango Tamarind, as well.
This flavor was inspired by my mom, as Peach Bellini is one of her favorite adult beverages! If you’re unfamiliar, the Italian cocktail is a combination of peach puree and Prosecco. Traditionally, the peach puree is made with white peaches, so I’ve stuck with those here. But, since this is a pretty unconventional recipe, I used the sparkling wine I had on hand (Brut).
One of the awesome things about using sparkling wine in your popsicles is that the bubbles lower the density of the pops, so that they’re easy to enjoy and take small bites of, without waiting for it to soften first. If you would like them more dense, leave the wine opened overnight to get it flatter.
Substitutions + Tips:
- Prosecco – as mentioned, because we’re turning this into an untraditional popsicle recipe, this is not a make or break ingredient (in my opinion). Your favorite, dry, sparkling wine should work! ALSO, many wines use non-vegan ingredients in their fining process, check your wines on Barnivore before purchasing.
- White peaches – I personally love white peaches, and they are true to the Bellini recipe, but yellow peaches will also work. And if you’re in a pinch, frozen peaches will also work here!
- Sugar – I use unbleached cane sugar in this recipe, though agave will also work. Just make sure to taste and adjust the sweetener based on your preferences. (Especially if the peaches aren’t super ripe)
- Peeling peaches – my peaches were SUPER ripe, so the skin was pretty easy to peel off. If yours aren’t very soft, cut an “X” into the bottom of the skin, boil them for 2 minutes, then quench them in an ice bath to make them easier to peel. Or if they’re REALLY firm, you could just use a vegetable peeler.
- Mint or basil – this is totally optional, but I love a touch of freshness from these herbs when paired with peaches.
- Popsicle molds – the brand I used here hold 3 ounces in each mold, equating to 18 ounces total. Make sure to measure the liquid volume of your molds to make the appropriate amount.
If you want to embrace your inner lush, I suggest serving these popsicles at brunch in wine glasses, and you can pour more wine over them!
Peach Bellini Popsicles
Your favorite brunch beverage, but made into an ultra-refreshing summer treat! These Peach Bellini Pops are great for enjoying pool-side.
Ingredients
- 1 1/2 cups (322 g) peeled, chopped white peaches
- 2-3 tablespoons (28-42 g) cane sugar, depending on preference
- 2 tablespoons (30 ml) water
- 6-8 ounces (177-235 ml) prosecco or dry sparking wine, divided
- 6 thin slices of white peach
- 1 teaspoon minced mint or basil, optional
Instructions
- In a small sauce pan over medium heat, combine peaches, sugar, and water. Bring to a boil, then adjust heat to medium-low and simmer for 5 to 7 minutes, or until all sugar is dissolved and peaches are soft.
- Using a potato masher or fork, mash peach mixture until it looks like more of a paste. Transfer mixture to a bowl or plate to cool to room temperature.
- Once cooled, place peach mixture in a blender with 3 ounces (60 ml) prosecco and blend until very smooth. Place a mesh strainer over a 4-cup (946 ml) measuring cup and strain mixture, using a whisk to help it through, so that the thick/tougher pulp is strained out.
- To fill six 3-ounce (60 ml) popsicle molds, you will need 18 ounces (532 ml) of liquid. So look at your measuring cup and add prosecco until you reach 18 ounces. You will have to do this over a couple pours, whisking the bubbles down each time. If you are adding mint or basil, stir it into the mixture now.
- Place a slice of peach against the flattest part of each popsicle mold, fill mold to fill line, then insert popsicle sticks and freeze.
- Depending on the temperature of the mixture and your freezer, wait at least 6 or 7 hours before testing them (the booze slows the freezing process down). To remove the popsicles from their molds, run them under warm water for 15 to 30 seconds, then gently pull them out. Enjoy!
Notes
- Prosecco - as mentioned, because we're turning this into an untraditional popsicle recipe, this is not a make or break ingredient (in my opinion). Your favorite, dry, sparkling wine should work!
- White peaches - I personally love white peaches, and they are true to the Bellini recipe, but yellow peaches will also work. And if you're in a pinch, frozen peaches will also work here!
- Sugar - I use unbleached cane sugar in this recipe, though agave will also work. Just make sure to taste and adjust the sweetener based on your preferences. (Especially if the peaches aren't super ripe)
- Peeling peaches - my peaches were SUPER ripe, so the skin was pretty easy to peel off. If yours aren't very soft, cut an "X" into the bottom of the skin, boil them for 2 minutes, then quench them in an ice bath to make them easier to peel. Or if they're REALLY firm, you could just use a vegetable peeler.
- Mint or basil - this is totally optional, but I love a touch of freshness from these herbs when paired with peaches.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 84Total Fat: 0gCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 0g
If you’re into this recipe, I think you’ll love these ones too!
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