As soon as I got my popsicle molds, I knew the first popsicle I wanted to make had to be champagne based. There is something so refreshing about a cold glass of champagne in the summer time. I like to buy the small four-packs of champagne, so I can enjoy a fresh glass every once in a while.
When I was growing up, my mom used to make frizzy fruit shake popsicles. She basically blended seasonal fruit together with ice and water, put them in paper cups and a couple hours later, we had popsicles. I thought it was the bomb.com when I was a kid.
It’s high time for an adult version of the fizzy fruit shake popsicles. I have been making lots of peach dessert lately. My favorite thing to pair with peaches, is raspberries. I love the contrasting flavors of tart versus sweet. A Raspberry Peach Champagne Popsicle sounded good to me!
I started by combining the raspberries with a little bit of sugar and water, the same way I make a raspberry sauce. I crushed them lightly with a spatula. I only cooked it on the stove top until it started to bubble.
I chose to cut my peaches into small pieces, about the size of a dime. I like to have the little chunks of frozen peaches in the popsicles. However, you can also blend your peaches in a food processor and then add them to the boiling raspberries. Once I combined the fruit, I added the champagne and then poured it into my molds.
I was admittedly nervous to remove my popsicles from the molds in fear of breaking them. So what I did was set them on the counter for about ten minutes, and then I ran them under hot water until I could wiggle them loose. I used this Norpro Ice Pop Maker. I asked a few of my friends which popsicle molds they preferred, and a few of them recommended it. I have to say, so far so good! For the kid friendly version, simply omit the champagne and replace with water!
Keep up with all the happenings. Follow Beyond Frosting:
A raspberry popsicle with chunk of fresh peach. Flavored with champagne.
- 1pk Raspberries (6 oz)
- 1/2 C Water
- 1 Large Peach
- 2 tbsp Sugar
- 1 C Champagne
- Rinse and lightly dry raspberries.
- Combine raspberries, water and sugar in a medium size pot. Heat over medium heat while stirring until it starts to bubble slightly. Gently crush raspberries
- Cut peaches into dime sized pieces. Add peaches to juiced raspberries.
- Remove from heat and stir in champagne.
- Transfer liquid to a measuring cup and pour into popsicles moulds. Fill each one 2/3 to 3/4 full.
- Return popsicles to freezer for several hours until frozen.
- To remove the popsicles from the molds, set out on the counter for 10 minutes then run under hot water
Other Recipes you might like from Beyond Frosting:
Recipes from my friends:
Peach Streusel Popsicles from Life, Love and Sugar
Coconut Vanilla Pudding Popsicles from Yummy Healthy Easy
Raspberry Limeaid Popsicle from Grandbaby Cakes
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