Today, I begin part one of three in the Summer Popsicle Series! I chose three popsicle recipes from this BuzzFeed Food list!
A Warning: All three homemade popsicle varieties contain different kinds of alcohol: prosecco (champagne), white rum, and bourbon. However, not all alcoholic popsicles are made equal! I found this popsicle to have the lowest alcohol content, both because of the nature of prosecco and because the recipe simply doesn’t call for that much alcohol.
However, if you need a virgin version of this recipe, I recommend replacing the prosecco with sparkling cider or ginger ale. I would avoid replacing it with anything like tonic water or club soda, as the flavor would not be complementary.
One final note: I would recommend buying popsicle molds, but they aren’t necessary. That being said, our jury-rigged, Macgyver-esque, and– I will admit– janky method of creating popsicle molds was fairly time-consuming. We bought several kinds of small containers (including travel-sized plastic bottles that we cut the tops off of), popsicle sticks, and plastic wrap. As you will see later on, the result definitely worked, but it made this recipe more like arts n crafts + food!
Popsicle molds are really cheap. I mean, crayola makes them. Apparently, WalMart, Target, Bed Bath & Beyond, and most grocery stores do in fact sell legitimate popsicle molds. It simply seems that none of their Santa Clara County locations sell popsicle molds. (That was a fun adventure….)
Despite the craftiness required for this recipe, I would still definitely recommend it! It is actually really fun to sit and put together all of the popsicles AND they are a great great delicious summer alternative to jello shots!
Prosecco Strawberry-Lime Popsicles
1/4 cup sugar
2 tablespoons fresh lime juice (about one lime)
1 pound fresh strawberries
1 cup prosecco or sparkling ___ (champagne, cider, whatever you like!)
First, make a lime-infused simple syrup. Squeeze out the lime juice (I found no need to strain it) and combine it in a small pot with the sugar and water. Continually stir everything together over medium-high heat until the sugar is dissolved. I kept the mixture over heat, at a simmer/low boil for about 5 minutes.
Next, wash and shred the strawberries into a large bowl using the small side of a grater (we used a plane grater). *This was also pretty crafty, considering the original recipe calls for a food processor.* I definitely recommend a large bowl here, because after you pour the prosecco into it, the entire mixture foams up and you don’t want an unexpected mess everywhere!
In all honesty, this process did not take as long as I expected it to! We bought fairly ripe strawberries that were not too tough and a little easier to shred.
I was shocked at how much juice we got from just one pound. Also, I really wanted authentic-style popsicles, so we did not strain the seeds or pulp out. You could easily do this with a fine, mesh strainer if you would prefer to have a seedless strawberry popsicle!
Next, measure out the prosecco or prosecco-substitute.
Pour the simple syrup and the champagne into the bowl of strawberry juice and mix everything together. It should smell amazing and look like a pink, foamy liquid!
Finally, pour the mixture into your molds. Do not fill up the molds all the way! During the freezing process, popsicles expand and you definitely don’t want any cracked glass or plastic in your popsicle!
As I said earlier, we totally jury-rigged this, so we used a variety of containers (basically whatever we could find).
I like the result from the white plastic containers best! For these, we used travel-sized lotion/shampoo containers and just cut off the tops! They resulted in the most normal looking popsicles!
Next, cut generous squares of plastic wrap and cover each container so that it stretches tightly over the top of the container. This worked best with the glass containers, but we were able to manage easily enough with the plastic ones as well.
Finally, using a knife, cut a tiny slit in the center of the plastic wrap and wedge the popsicle stick in there. You want the slit to be too small for the popsicle stick to begin with. This way, the popsicle stick is more likely to stay in the center of the liquid!
Like I said, this is pretty janky! But it worked, and resulted in delicious homemade popsicles!
Place them in the freezer for around 24 hours, or until completely frozen. To release them from the mold, simply run some warm water over the outside of the mold and they will come out easily!