Raspberry Prosecco Ice Pops
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.