Palm Spring Ice Pops by Margo & Me

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In the desert heat of Palm Springs – or wherever you might be hosting guests this summer – these fruity ice pops, made with Ecco Domani Pinot Grigio, are the ultimate entertaining upgrade.

  • 3 fresh peaches
  • 1 cup Ecco Domani Pinot Grigio
  • 3 tbsp peach schnapps
  • 2 tbsp sugar (or sweetener of choice)
  • Ice pop sticks
  • Ice pop mold


Slice and pit 2 peaches and place in a blender with wine, peach schnapps, and sweetener. Blend until smooth. Thinly slice remaining peach and set aside. Pour puree mixutre into ice pop molds, filling each about ½ full. Place 1-2 thinly sliced peaches in each mold and top molds with remaining cocktail puree. Insert ice pop sticks and cover. Freeze until set (about 4 – 6 hours).

Styled by Siriano

With Palm Springs inspiration, Christian Siriano styles our Pinot Grigio bottle for the summer

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