{Double Batch} Boozy Blackberry-Pomegranate Prosecco Popsicles

boozy popsicles in the works

All champagne is not created equally.

In fact, by law, sparkling white wine can only be called champagne if it comes from the Champagne region in France.  Oh, those French.

During college, Andre was cool to drink because it was pink and girlie and $5.  Post college, it [immediately] became abundantly clear that Andre is actually way to sugary and it we often drank it straight off the shelf instead of refrigerated so that just made it doubly disgusting.

Let’s be honest:  at this point in my life, champagne isn’t worth drinking unless it’s of the highest quality (thanks, Mama, for insisting on exclusively drinking a certain champagne that dons a bright orange label).  Even if you don’t know the difference between the names Andre and Veuve Clicquot, you would definitely be able to discern the cheaper of the two after one sip.

Luckily, the Italians have a brilliant answer to high-quality sparkling wine without breaking the bank:  prosecco (Spaniards have Cava).  Prosecco is on the lighter side of the sparkling wines, and goes well with everything — fish, gelato, bagels, M&Ms.  Ok, perhaps not the latter of the two, but it’s definitely a versatile bubbly.

If you’re going to attempt to make a bubbly brunch cocktail or boozy popsicles, I highly recommend using prosecco.  You definitely don’t want to use cheap stuff for this recipe, nor do you want to pollute a perfect champagne with anything.  I mean it.  Don’t mix your Veuve or Perrier-Jouet or Dom Perignon with anything — it’s cardinal sin of champagne.  PLUS, at $12-20 a pop, how can say no to a great bottle of prosecco?

Serendipity has a frozen hot chocolate in a goblet, I have a frozen brunch cocktail in popsicle form.  Just go with it.

Boozy Blackberry-Pomegranate Popsicles (adapted from Bakers Royale’s recipe on Endless Simmer)

*Notes:  I froze alcohol!  How much fun!  However, these popsicles didn’t end up completely solid — they were more the consistency of a grantia or shaved ice.  That said, they were delicious and quite boozy!  I’m considering turning them into a flavored crushed ice and pouring champagne on top.  Make up your own rules! Molly did!

{this recipe made approximately 15, 3-oz popsicles}

popsicle molds of your choice

1 cup blackberries

1/3 cup pomegranate liqueur (or any fruity liqueur or your choice — the original recipe calls for creme de cassis)

1 teaspoon lime juice

pinch of lime zest

pinch of fresh mint leaves, chopped

1 bottle Prosecco

Combine blackberries, pomegranate liqueur, and lime juice in a large bowl, toss to coat berries.  Using a muddler or the back of a wooden spoon, crush the berries into the juices.  Add lime zest and mint leaves, mix to incorporate.

Spoon about a teaspoon of berry mixture into your popsicle vehicle of choice and top with prosecco.

Freeze pops for about two hours until solid enough to hold a popsicle stick. Insert sticks into popsicles and freeze overnight.  If you don’t have popsicle sticks on hand, chopsticks work well!

Cheers!

 

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2 thoughts on “{Double Batch} Boozy Blackberry-Pomegranate Prosecco Popsicles

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