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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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PEACH AND CHAMPAGNE POPS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stephens Estate in Greenville, Texas in 1987. Ingredients:
8 popsicle molds |
1-1/2 pounds fresh peaches |
1/2 cup plus 1 tablespoon granulated sugar |
1 tablespoon grated lemon zest |
3/4 cup champagne |
2 tablespoons fresh lemon juice |
Directions:
1. Put peaches in large saucepan and cover with boiling water then cook 2 minutes.
2. Drain and rinse in cold water then peel peaches and halve then remove pits.
3. Transfer peaches to a food processor and coarsely puree then pour into a medium bowl.
4. In medium saucepan bring sugar and 1/2 cup water to boil over moderately high heat.
5. Add 2 teaspoons lemon zest and let simmer three minutes.
6. Remove from heat and set syrup aside for 10 minutes.
7. Strain syrup into peach puree and blend well.
8. Add champagne, lemon juice and remaining lemon zest.
9. Stir well then refrigerate until chilled and pour into molds.
10. Freeze until slushy about 30 minutes then insert sticks and freeze overnight.
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