Peach Prosecco Popsicles
I imagine I’m probably in the minority here, but — here it goes — I don’t really like alcohol. Seriously. No joke. While I don’t mind the occasional hint of tipsiness, I don’t particularly like the taste of alcohol, nor do I like the sensation brought on by drinking too much of it. While I’ve given it a fair chance over the years, I’ve come to conclude that beer is too bitter, cocktails would be delicious if not for that splash of vodka, rum, or gin, and — more unpopular still — I’m okay to skip the wine at dinner. I pass on any sort of limoncello or bitter that comes my way post meal, and find drinks like mezcal, tequila, or whiskey downright confusing (surely no one thinks these actually taste good?!) In short: there are very few alcoholic drinks that I am content to sip, and even then, I usually find a mocktail tastier. Controversial, I know. I never said I was the cool girl in college, now did I?*
There is, however, an exception to every rule. Mine goes back to 2009 in Bologna, Italy, where I had just arrived for my junior year abroad. There was a celebratory toast among us newly arrived students and I — at the ripe old age of 20 — had my first full glass or two of something alcoholic (see above*). The drink poured for us by our Study Abroad focal point was Prosecco, a golden, effervescent confection that was just as jumpy and jittery as all of us probably felt as we embarked on a year in a new city. The Prosecco (I was careful to pronounce it with that double “c” in Italian, carrying out each consonant a beat longer) was cold, and refreshing, and pleasantly softened the edges of that warm August evening. Prosecco, I decided, would be my drink of choice in this place devoid of America’s 21-and-older rule. And it stuck: Prosecco is still my go-to, 14 years later.
More honesty, though: I tend to love my Prosecco just a little bit more when its mixed with something. I much prefer a mimosa, or a Hugo Spritz — anything that tastes just a tad less like alcohol.
And while we’re being honest: I’d rather eat my Prosecco than drink it, as exemplified by these Peach Prosecco Popsicles.
But on to the recipe at hand, yes? These popsicles are a frozen treat that riffs on the classic Bellini, highlights the seasonal summer peach, and cools you off on an infernal summer day in Rome (for the record: if you’re not at the beach, the only other option is to be inside with the air con on. There is no in between). These ghiaccioli (gee-ah-CHO-li, in Italian) are intensely peach-y, lightly sweet, and Prosecco-kissed, making them boozy, but not overly so. They make for perfect summer brunch or barbecue fare, are icy and refreshing, and about all I could bring myself to make this week. They take only a few minutes to put together on an aforementioned sweltering day, and then into the freezer they go (lucky them).
I have a hunch that 20 year old Francesca, newly arrived in Bologna, would’ve loved these.
A couple of notes: Be sure to weigh the peaches peeled and without the pits - otherwise you can just eyeball it with 3 large peaches. I haven’t tried making this with any other sort of berry, but I have a feeling that strawberries or raspberries would work well too (maybe just up the amount of sugar if they are tart). Champagne in place of Prosecco (if you just so happen to have any kicking around your fridge) would also be a good substitute. Finally, popsicle molds are extremely cheap and a good investment — you can find them on Amazon, in your nearest kitchen shop, or even at the supermarket, if you’re in the U.S (I’ve spotted them in Stop & Shop on my visits home). Finally, the amount of popsicles the recipe makes depends on the size of the molds that you use. I used a mix of large and small molds, and got about 10 popsicles.
Looking for more frozen dessert recipes? Click here.
PEACH PROSECCO POPSICLES
Makes about 8-10 popsicles, but depends on the size of your popsicle molds (see notes).
Ingredients:
1/2 cup (100 grams) sugar
1/2 cup (120mL) water
12 ounces (336 grams) peeled, ripe peaches - about 3 large
2/3 cup (160mL) Prosecco
Directions:
Place sugar and water in a small saucepan over medium heat. Stir the water until the sugar has completely dissolved. Turn off the heat and let the syrup cool slightly.
Dice the peaches and puree them in a blender or food processor until they are completely smooth.
In a medium bowl, whisk together the Prosecco, pureed peaches, and sugar syrup. Fill the popsicle molds with the peach mixture and freeze until completely solid, about 3 hours. Unmold and enjoy.
