Log onto your Pinterest account and search for boozy popsicles and you will find that for every kind of cocktail you can think of . . .there is a boozy popsicle you can make from it. And I say, well, why not? Bring me the man, woman or child that is not wooed by the icy goodness of a popsicle on a hot summer day. Who doesn't love them? They are colorful, refreshing and taste delicious. They are a childhood frozen treat that is easy enough to take into the realm of adulthood just by from the simple act of pouring your favorite cocktail concoction into a popsicle mold or ice cube tray and freezing it solid.
Today, I decided to make a popsicle using some left over Proscecco that I had opened one night but didn't finish. Something like Proscecco loses it's bubbly goodness when left out over night and instead of throwing it out or making sangria with it, I decided to make boozy adult popsicles with it. In fact, I decided to make my take on that classic Italian cocktail that was invented in the 1930's at Harry's Bar overlooking the canal in Venice Italy . . . the bellini. The classic brunch drink where peach and Procecco is a snap to turn into a fantastic boozy popsicle you will want to share with your family and friends at your next outdoor barbecue. My recipe turned out great and I wanted to share it with you.
Keep in mind when making this that the bubbles that are in a freshly opened bottle of Proscecco are not going to help your popsicles freeze very well, so make sure you use either flat Proscecco you have left out or have left-over, or you can simply swap it for your favorite white wine which will freeze beautifully.
1 fresh peach - peeled, pitted and chopped into 1" squares
1 cup of sweeted peach juice
2 cups of flat Proscecco or White Wine (I used La Marca a Prosecco from Italy, costs $16 a bottle.)
Take your popsicle mold, paper cup or ice cube tray and wash it out to prepare it to be filled with your Bellini mixture. Then pour into each popsicle sleeve abou 1" of sweetened peach juice at the tip of the popsicle mold and drop into that 5-6 pieces of the chopped fresh peaches. Take your tray or popsicle mold and place it in freezer for about and hour. This will freeze the first layer of your popsicle creating a gorgeous effect on the tip of your popsicle when you are done. Then take the container from the freezer and top it off with Proscecco. Fill it all the way to the top of each popsicle mold. Then insert the sticks or snap on the tops of your popsicle mold and continue freezing for at least 8 hours or overnight.
The next morning you simply run a little warm water over your popsicle mold and the sleeve should pop right off leaving you with this beautiful boozy popsicle that was a snap to make and will bring ooh's and ahh's from all of your friends who are over the age of 21.
(If you are planning to take these to a party where under-age popsicle fans will be, I recommend making one batch of Bellini popsicles for the grown-up's and one batch of virgin popsicles made with just peach juice and fresh peaches for the kiddos. The kid's version of the popsicle will be orange in color from the peach juice so you can easily tell them apart from the Bellini ones above.)
Finally, if you are in the mood for something creamy, like ice cream, but you don't have the time or the ingredients to make it . . .I have the perfect Mad Genuis Tip from Food & Wine's Test Kitchen whiz Justin Chapple.
This recipe was so crazy, I could not believe it worked, so I made some at home. The results were amazingly good and incredibly healthy. You have to try this recipe for yourself.
Instant Ice Cream
1 bunch of bananas (about 6)
1 cup of milk
Simply take one bunch of banana's (about 6 of them should be enough) and chop them up into 1" piece and throw them into a Ziploc bag and into your freezer overnight. Once they are rock solid, simply drop them into your food processor and pulse them until you have tiny pieces. Then pour in 1 cup of the milk of your choice. Use chocolate milk for a sweeter treat, or coconut almond milk for a dairy free version. Plain milk works great to, of course. Simply let the food processor run and drizzle in the cup of milk slowly. (You might not even need a full cup of milk.) Once the texture changes to ice cream, stop the processor and taste it. If it sticks to your spoon, like soft serve ice cream you are done.
At this point you can add your favorite mix-in like chocolate chips, nuts or coconut . . .add some cinnamon, nutmeg or a splash of liqueur like Amaretto to booze it up, blend for a minute to chop and combine, and then you are ready to eat and enjoy.
I insist you try this recipe before the sunsets on the last day of summer 2014. You will thank me later.