Frozen Peach Pops: Place the sugar and water in a small saucepan and bring to a boil. Let the mixture boil for about one minute or until the sugar dissolves. Remove from heat and let cool to room temperature. The sugar syrup can be made, covered, and stored in the refrigerator for a couple of  weeks.

Next, wash and cut the peaches into large chunks. Place in the bowl of your food processor or blender and process until they are pureed. Add the sugar syrup and Prosecco and pulse to combine. Pour the mixture into your popsicle molds and freeze for about 6-8 hours (or overnight) or until frozen.