If you have molds at home or plan on using Dixie cups, these yummy grown-up treats are perfect for hot summer evenings. I think they would be wonderful at a BBQ! The recipe is easily divided if you don’t want to make the 30 pops.

Tips:

• Resist the urge to add more alcohol than is called for. The pops won’t freeze properly!

• Ice pops can be made 1 week ahead. Keep frozen.

• Prosecco is a great alternative to Limoncello. It isn’t as sweet, so you may want to add 1/2 cup of sugar to each layer while you blend.

• Make kid-friendly versions omitting the liquor and adding 1/2 cup of sugar to each layer.

• Any fruit would be beautiful and delicious in the pop. I may strain a raspberry to get a puree without seeds.

Blueberry-Peach Limoncello Ice Pops

Recipe inspired from Bon Appetit

Makes 30- 2 oz. pops

PREP 10 minutes then freeze 4 hours

INGREDIENTS

Blueberry Layer

1 10-ounce bag frozen blueberries

¾ cup Limoncello or Prosecco

Pinch of kosher salt

Peach Layer and Assembly

2 16-ounce bags frozen peaches

2 cups Limoncello or Prosecco

Pinch of kosher salt

INSTRUCTIONS

Blueberry Layer

1. Purée blueberries, Limoncello, and salt in a blender until very smooth. Pour 1 Tbsp. blueberry purée into each ice-pop mold (it won’t be very deep; only about ½–¾". You may not use all of it). Freeze while you make the peach purée.

Peach Layer and Assembly 

1. Purée peaches, Limoncello, and salt in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.