Special Tools: popsicle molds and popsicle sticks
- Add peaches, 1 tbsp. simple syrup, 1/2 can coconut milk and 1/4 cup Prosecco to a blender and blend until smooth. Clean out the blender and blend blueberries with the remainder of the simple syrup and coconut milk and 1/4 cup Prosecco until smooth.
- Begin to layer the popsicles starting with 2 tbsp. of the peach mixture. Freeze for about 20 minutes, and then add a blueberry layer. After two layers, add a popsicle stick and continue to layer, freezing for about 20 minutes in between each layer until the popsicle is full.
- Once the popsicles are fully frozen, add them to a wine glass, top with Prosecco and garnish with mint, peach slices and blueberries.
- Add sugar and water to a small saucepan and bring to a simmer. Stir until all the sugar has dissolved. Remove from heat and let cool completely. Store in a mason jar in the fridge for up to 3 weeks.
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