Popsecco Recipe

Make simple syrup (if not using store-bought)

Combine equal parts granulated sugar and water (for this recipe use 60 ml sugar + 60 ml water) in a small saucepan. Heat gently, stirring until the sugar fully dissolves. Remove from heat and cool to room temperature. (If using honey syrup, mix 60 ml honey with 30–45 ml warm water until pourable.)

Rinse the fresh berries and mint. If using raspberries, leave whole; if using strawberries, hull and slice into thin slices. Pat dry gently. Reserve a few small berries, mint sprigs, or edible flower pieces for placing in the bottom of molds for an attractive presentation.

If using lemon zest, use a microplane to zest one lemon, collecting about 1 tablespoon of zest. Then juice the lemon to obtain about 30 ml (2 tablespoons) of fresh lemon juice.

Arrange your popsicle molds on a tray for stability. If using paper cups, set them on a tray and insert popsicle sticks only after partially freezing (see below).

Place 1 small berry (or a couple of berry slices), or a tiny mint leaf or edible flower, into the bottom of each popsicle cavity. This creates an attractive suspended garnish inside each Popsecco.

In a measuring cup or pitcher, combine the chilled Prosecco, cooled simple syrup (60 ml), and fresh lemon juice (30 ml). Stir gently to combine. Taste and adjust sweetness by adding up to 15–30 ml more syrup if you prefer a sweeter pop.

Carefully pour the Prosecco mixture into molds, leaving a small amount of headspace (about 5–10 mm) because carbonation can expand when freezing. If foam forms, pour slowly or let the mixture settle a moment and skim off excess foam so it doesn’t make a mess when freezing.

If using popsicle sticks that require the mold to be partially frozen first (paper cups), place the molds in the freezer upright for 45–60 minutes until the mixture firms enough to hold a stick upright (the center should be slightly slushy but stable). Then insert sticks and return to freezer. If using molds with fitted lids and stick holders, insert per the manufacturer’s directions immediately.

Freeze the popsicles for at least 4–6 hours, or preferably overnight, until fully solid. Because of the alcohol and carbonation, freezing may take slightly longer than plain juice popsicles.

To unmold, run warm (not hot) water briefly over the outside of the molds for 10–20 seconds to loosen. Gently pull on the sticks to release the Popsecco. If using paper cups, peel the cup away from the pop.

Serve immediately on a platter, garnished with extra berries or mint, or store individually wrapped in freezer-safe bags for up to 4 weeks. Note: Popsicles made with 750 ml Prosecco contain alcohol — serve only to adults and be mindful of portioning.