What’s up, summer Friday friend base?
I’m going to write something here because that’s what you do in a blog post. But honestly? These boozy summer treats — raspberry Prosecco popsicles with a mere four ingredients, one of which is an alcoholic beverage — really speak for themselves.
Loud and clear.
Done and done.
I won’t lie. I’m posting these because Prosecco popsicles are trendy right now. Summer is made for fleeting moments, though, don’t you think? Waves. Sunsets. Peaches.
Prosecco popsicles, apparently.
I love raspberries, and Prosecco loves raspberries, so that’s what I’ve used here. But speaking of peaches (or blueberries or strawberries — or mangoes, why don’t we!), an equal amount of any of those would stand in nicely.
Maybe give these a try this weekend to get a jump start on the summer. Just a suggestion. I won’t say “should.” Summer’s not for should. 🙂
Happy weekend. Talk to you soon.
Raspberry Prosecco Popsicles
Boozy popsicles. Enough said. We use these popsicle molds, but this recipe will work with whatever molds you have. Adjust the total volume of liquid in the recipe to match the total volume of your molds by adding a little more or less Prosecco.
- 10 ounces frozen raspberries
- 1/4 cup sugar
- 1 bottle Prosecco
- Juice of 1/2 lemon
Place the raspberries and sugar in a small pot and set over medium-high heat. Cook, stirring and mashing the raspberries with a spoon a bit from time to time, until sugar melts and most of the raspberries have broken down, 5 to 10 minutes. Pour raspberries into a fine-mesh strainer set over a 4-cup glass measuring cup. Stir and press the puree through the strainer, leaving seeds behind. (You'll inevitably lose some puree too. Don't worry about it.)
Let puree cool to room temperature. Then pour in Prosecco a little at a time, letting bubbles subside, until the total volume measures just shy of 30 ounces (or the total volume of your popsicle molds). Pour in lemon juice and stir well. Pour liquid into molds and freeze for an hour or two, then add popsicle sticks.
Freeze until solid, at least 8 hours, preferably overnight.