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Francisco Migoya
Asti Spumanti and Apricot Ice Pops
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Preparation info
Difficulty
Medium
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
Asti Spumanti Portion
1.73
kg
/
3
lb
13.02
oz
/
69.1
%
Dessert
Vegan
Gluten-free
Method
Make both bases according to the
Ice Pop
Method.
Fill an ice pop mold (these molds are typically
10
cm
/
4
in
long by