Peach Sparking Wine Frozen Pops – PreGel Recipes

Ingredients

• Peach Champagne Sorbetto - Cold Process
• 1500 g water
• 750 g champagne
• 480 g sugar
• 500 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
• 455 g peach puree
• 50 g PreGel Peach Fortefrutto® - 42072
• Peach Champagne Sorbetto - Hot Process
• Frozen Pops
• as needed champagne
• 1 PreGel Frozen Pop Mold - Mini Classic - GEL01M
• Combine all ingredients in a large plastic bucket.
• Mix well for 2-3 minutes using an immersion blender.
• Place in batch freezer and process according to manufacturer's instructions.
• Heat mixture to 85°C/185°F.
• Pour mixture into batch freezer and process according to manufacturer's instructions.
• Place PreGel Frozen Pop Mold - Mini Classic - GEL01M into the blast freezer on a pan and allow to freeze for fifteen minutes.
• Fill a piping bag with the Peach Champagne Sorbetto.
• Remove the mold from the blast freezer. Fill the mold with the Peach Champagne Sorbetto. Insert the wooden sticks into the mold, then clean the mold with an offset spatula.
• Return the mold to the blast freezer and allow the pops to harden for at least one hour.
• Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
• Wrap well with plastic wrap, and store in freezer until ready to serve.
• When ready to serve, we recommend serving pops in a glass of champagne to enhance the flavor of the pop and beverage itself. They can also be enjoyed on their own.
• Keyword Alcohol
• Gelato Alcohol