Summer Botanical Cocktails: Bellini Popsicles
What better way to beat the summer heat than with Prosecco-infused frosty treats?! Especially these Bellini Popsicles filled with edible flowers!
Hey y’all! So with Memorial Day under our belt, we’ve all now had a chance to flex those cocktail’n muscles! Between now and Labor Day, we will be rolling out our all time favorite summer cocktail recipes that include a whimsical botanical flair to keep things interesting!! So tune in every Friday for the latest thirst quenching masterpiece! So without further ado, we give you our first flower-filled recipe: Bellini Popsicles with Edible Flowers! Recipe & Images by the awesome folks at Honestly Yum.
Here’s what you need…
Ingredients (makes ~10 popsicles):
15 oz prosecco
5 oz simple syrup
5 oz lemon juice
2 large white peaches
3 dashes peach bitters
edible flowers for garnish
And here’s how you do it… !
Chop the peaches, removing the pits, and add them to your blender. Puree until smooth and strain through a fine mesh strainer.
Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, prosecco, simple syrup, and bitters. Carefully add the prosecco, as it will foam aggressively. Stir to combine.
Wash and dry the edible flowers and add them to the popsicle molds.
Pour the peach mixture into the popsicle molds. The flowers will float to the surface.
Place the popsicle molds into the freezer for approximately 30 minutes or until partially frozen. At this point you can gently mix the popsicle to evenly distribute the flowers. This is a good time to add the popsicle sticks too. Place back into the freezer until frozen solid.
Once frozen, release the popsicles by running them under warm water for a few seconds.
And there you have it! Enjoy, and be sure to check back with us next week for another delicious summer treat!
Once again, much love to Honestly Yum for the amazing recipe and perfect pics!
ABOUT AUTHOR
Toby Kassoy, was born and raised in Southern California. In her college years she went up to Eugene Oregon, where she first fell in love with floristry. Upon returning to Los Angeles, she spent 8 years working in the Entertainment industry, while all along, flowers were always tugging on her heartstrings. In 2004 she decided to leave her corporate job and open Lilla Bello, aptly named after the beautiful lilac bushes she remembers outside her kitchen window in Oregon.
