With Labor Day coming up, I wanted to share a recipe for these adult popsicles. This summer, we have been experimenting a lot with booze popsicles-- switching out the liquors and flavors to make a ton of different combinations.
These peach bellinis have been our favorites! They are easy to make, and combines dessert and drinks- what more could you want? If it's extra hot outside, you can put the popsicle into a glass of prosecco and enjoy double the alcohol. These popsicles are sure to be the hit of your Labor Day BBQs.
Peach Bellini Popsicles
1.5 cups Prosecco (I love Trader Joe's Secco. It's a steal at $5)
1.5 cups Peach Sparkling Water (If you can't find peach, plain sparking water works just as well)
3 tablespoons Elder-flower Liquor (I like St.-Germain)
1 tablespoon Sugar
2 Ripe Peaches
Juice of 1 Lemon
1. Soak your popsicle sticks in warm water. This will help make sure they don't float to the top of your mold when freezing.
2. Cut the peaches into medium sized pieces, discarding the pit. If you don't like the texture of the skin, peel them ahead of time. We like the skin on.
3. In a small bowl, toss the peaches with the sugar, lemon juice, and St.-Germain. Let sit for 5 minutes to macerate.
4. Combine the prosecco and sparking water into a bowl. Beat for 2 minutes or until the bubbles start to dissipate. The bubbles make air pockets in the popsicles, causing them to melt quicker.
5. Combine all ingredients into a food processor or blender (a blender will make a smoother popsicle, while a food processor will keep more texture). Pulse until the peaches are pulpy and all ingredients are thoroughly mixed.
5. Pour mixture evenly into a popsicle mold. Freeze for 5-6 hours. Enjoy!