Bellini Pops

1. 1

   Stir the peaches, sugar, and lemon juice in a medium saucepan.

2. 2

   Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes.

3. 3

   Most of the peaches will have broken down, with some softened chunks remaining.

4. 4

   Transfer the mixture to a blender and blend until smooth.

5. 5

   Add the Prosecco and blend briefly to incorporate it.

6. 6

   Let the mixture cool to room temperature and then refrigerate until cold.

7. 7

   Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours.

8. 8

   Insert craft sticks and freeze until firm, at least 6 hours more.

9. 9

   When ready to serve, unmold or peel off the paper cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.