Raspberry Prosecco Ice Pops

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raspberry prosecco ice pops recipe
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 cocktails on a stick. Hey, is it OK if we eat these with our pancakes at brunch?


¼ cup sugar

3 pints raspberries

¾ cup prosecco


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.

Nutrition Facts
  • 97 calories

  • 1g fat

  • 21g carbs

  • 1g protein

  • 12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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