Combine the peach juice, bourbon, and bitters in a liquid measuring cup with a spout.
Add the chopped peaches to 10 3-ounce or 8 4-ounce ice pop molds, dividing evenly. Pour the peach juice mixture into the molds. Insert ice-pop sticks and freeze until firm, at least 8 hours or overnight.
I wonder if that would work with Sangria?