For Frozen Bellini Pops with Lavender, wash and pit peaches and pound coarsely in a mortar. (If you like it finer, puree the peach finely with a blender and also pass the puree through a sieve).
Mix the Prosecco well with the peach puree. Stir in the lavender flowers.
Pour Bellini into freezer-safe ramekins, insert a stick as a stem if desired, and place in freezer.
Freeze Frozen Bellini Pops with Lavender for at least six hours, but preferably overnight.
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