Francisco Migoya

Mimosa Popsicles, Gewürztraminer-Tamarind, Pinot Grigio, Asti Spumanti, and Apricot Ice Pops

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Preparation info
  • Yield

    10 Portions

    per Type of Pop
    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Store the pops in an airtight container rather than on a sheet pan wrapped in plastic. This method of storage is more efficient for service.
  2. Temper the pops for 4 to 5 minutes before serving so they won’t be too hard to eat. If possible, serve the pops in a standing position. Any vessel with perforations big enough to hold the sticks snugly a