This recipe updated May 2018, original by Puppies & Brunch.
Summer cocktails are easily one of our favorite things in the world. They’re light and fruity and keep you refreshed in our sweltering southern heat.
While ‘Prosecco pop’ cocktails were all the rage for summer 2016, left behind for the new fruity, cucumber and jalapeño infusions of summer 2018, scoop girls still love the Popsicle Cocktail. It looks super fancy, but in reality it’s a breeze to make. It’s just a matter of making the popsicles and adding the bubbly.
Kate of Puppies & Brunch chose to make a blackberry lemonade popsicle. It’s tangy and not too sweet (there’s nothing worse than an overly sweet cocktail), and the prosecco you’ll be dunking it into is the perfect compliment. Your popsicle will melt into the prosecco and create a divine new flavor of bubbly. It’s perfect for a poolside treat or a great way to impress your dinner party guests- how can you not love this cocktail?!
Alternatively, if you don’t feel like making your own popsicles, we’re big fans of King of Pops. Save yourself some time and ‘pop’ in to any of a number of their distribution spots, and grab a few of theirs- the blackberry ginger lemonade is a CLT favorite (and Kate’s inspiration for this recipe). Or try the brand new Icicle Tricyle from the Ritz Carlton’s Bar Cocoa Uptown for a green apple or raspberry sorbet pop.
Plastic stemless wine glasses from your local Target or via Amazon Prime make these easily “outdoor-able” .
POPSICLE INGREDIENTS
- 1 cup blackberries
- 4 Tbsp. water
- 2 Tbsp. honey or agave
- 1 ½ cups lemonade (my favorite is Natalie’s, it’s not too sweet like the canned kind)
- Zest of ½ a lemon (optional, but I like the added lemon flavor!)
DIRECTIONS
- Puree blackberries & water in a food processor or blender
- Add in the honey/agave
- Stir blackberry mixture into lemonade
- Pour into popsicle molds*
- Freeze for 4-6 hours
- Place in a ½ glass of prosecco and get to sipping!
*= if you want to have a wooden popsicle stick instead of the plastic kind that comes with the molds, tightly wrap the top of the molds in plastic wrap and poke the wooden popsicle stick through. The plastic wrap helps the sticks stay upright while they freeze!
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Kate Day of
Puppiesandbrunch.com
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Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit puppiesandbrunch.com
