Peach Frose Ice Pops Recipe For National Peach Ice Cream Day - The Nibble Webzine Of Food Adventures Peach Frose Ice Pops Recipe For National Peach Ice Cream Day
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Peach Frosé Ice Pops Recipe For National Peach Ice Cream Day

Peach Frose Ice Pop
[1] Strictly for grown-ups: Peach Frosé Ice Pops (photos #1 and #2 © Discover California Wines).

Peach Frose Ice Pop Cocktail
[2] Enjoy the pop straight or make a winetail (wine cocktail) by melting it into a glass of sparkling wine.

Bowl Of Fresh Peaches
[3] A summer bounty of fresh pieces (photo © Lum3M | Pexels).

Bowl Of Sliced Peaches
[4] While you’re slicing peaches for this recipe, slice a few more for fruit salad or an ice cream topping (photo © California Olive Ranch).

Bowl Of Fresh Basil
[5] Two leaves of fresh basil make an aromatic garnish for the cocktail (photo CO Public Domain).


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:

  • Classic Peach Ice Cream
  • David Venable’s Peach Ice Cream With Sweetened Condensed Milk
  • Peach Ice Cream With Honey
    Today, we have a “relative of peach ice cream”: Peach Frosé Ice Pops.

    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 history of Frosé.

    > The history of ice cream.

    > 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.

  • You’ll need 10 (2.5-ounce) freezer ice-pop molds and sticks, plus a blender.
  • Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
  • If you can’t get fresh peaches, you can use frozen peach slices or 1 (24-ounce, 796 ml) jar of sliced cling peaches, drained, and divided.

    Thanks to Discover California Wines for the recipe. Check out all of their delicious recipes.
    Prep time is 15 minutes plus 8 hours of freezing (or overnight).
    Ingredients For 10 Ice Pops

  • 2 heaping cups (336 g) peeled and sliced ripe peaches, divided
  • 1-2/3 cups (425 ml) California dry rosé
  • 1/2 cup (150 ml) freshly squeezed orange juice
  • Optional: 2 tablespoons (30 g) granulated sugar
    For A Cocktail

  • Sparkling wine (we like sparkling rosé)
  • Garnish: slices of fresh peach or orange wheel
  • Garnish: 1-2 fresh basil leaves per cocktail

    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.

  • Blueberry Frosé Cocktail
  • Classic Frosé Cocktail
  • Drinkable Frosé Sundae
  • Frosé Granita
  • Raspberry Frosé Cocktail




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