Raspberry Prosecco Ice Pops
Raspberry Prosecco Ice Pops PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Anyone who says ice pops are for kids has obviously never tried raspberry prosecco pops. They’re basically beautiful frozen Bellinis on a stick. Hey, is it OK if we eat these with our pancakes at brunch?

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Makes 8 to 10 ice pops (depending on size of mold)
Start to Finish: 3 hours (includes freezing time)

Ingredients

¼ cup sugar

3 pints raspberries

¾ cup prosecco

Directions

1. In a small saucepan over medium heat, bring the sugar and ¼ cup water to a simmer, stirring continuously until the sugar has dissolved.

2. In a blender or the bowl of a food processor, puree the raspberries, simple syrup and prosecco until smooth. Pour into molds, filling each to about ¼ inch from the top.

3. Insert ice-pop sticks and freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.

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