Peach Frosé Ice Pops Recipe For National Peach Ice Cream Day
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Peachy keen: July 17th is National Peach Ice Cream Day. It’s one of our favorite flavors, unfortunately, available only in summer months during peach season. But we’ve got recipes that can be made with fresh or year-round with frozen peaches: Frosé ice pops are great by themselves or as a fun addition to a glass of sparkling wine from California. As the ice pops melt, the flavors mix and mingle with the sparkling wine, creating a delightful cocktail experience. > The different types of ice cream and frozen desserts. > THe history of peaches. These Peach Frosé Ice Pops use peaches (you can substitute canned cling peaches), peach nectar, and rosé wine, frozen in ice pop molds. Thanks to Discover California Wines for the recipe. Check out all of their delicious recipes. 1. PURÉE half of the sliced peaches, rosé, orange juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard any solids. 2. DIVIDE the peach mixture among ice pop molds, leaving about 1″ space at the top. Freeze until slightly slushy, about 1 hour. Meanwhile… 3. DICE the remaining peach slices into very small pieces. Stir the semi-frozen mixture with an ice pop stick or chopstick, then divide the remaining diced fresh peaches among the molds, stirring to incorporate well with the ice pop stick. 4. COVER the molds, insert the sticks, and freeze until the ice pops are solid, at least 8 hours. To serve as a cocktail: 1. PLACE the ice pop upside down into a wine glass. Pour 4 ounces (118 ml) of sparkling wine into the glass. 2. GARNISH with fresh peach slices and/or an orange wheel. 3. PLACE 1-2 basil leaves in the palm of your hand and slap your hands together to release the aroma of the basil. Drop the leaves into the glass and serve immediately. A winetail is a wine cocktail, using wine instead of spirits. Of course, if you also want to add a splash of spirits to your winetail, we won’t tell. |
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