Hot afternoons call for something cold that still feels a little dressed up. That is where this raspberry popsicle champagne cocktail works so well. This raspberry popsicle champagne cocktail is a glass of chilled champagne served with a homemade raspberry popsicle that slowly melts into the drink.

You make the raspberry pops ahead, keep them in the freezer, and drop one into each glass right before serving. The result is fruity, floral, and easy to serve for brunch, a cocktail party, or a summer get-together. As the popsicle slowly melts, it gives the chilled champagne a soft raspberry flavor.

Three glasses filled with champagne and rose petals and a raspberry ice lolly.

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Why You'll Want to Make This
What You Need
How to Make It
Top Tips
Serve With
📖 Recipe
3 x Cocktails

Why You'll Want to Make This

This cocktail gives you the fun of a party drink without much work at serving time. The popsicles can be made up to a week ahead, so all you need at the last minute is cold champagne and a quick garnish.

The flavor is more interesting than a plain glass of bubbly. Strained raspberry puree keeps the texture smooth, heavy cream softens the fruit, and rose water adds a light floral finish.

What You Need

Ingredients Raspberry Popsicle Champagne Cocktail with a white background and a text description

Fresh raspberries: These bring the color and the main flavor. Use ripe raspberries for the best taste. Frozen raspberries can also work; thaw and drain them well first.
Honey: Honey sweetens the popsicles and rounds out the tart berries. Agave syrup is a good substitute.
Water: A little water helps the raspberries blend smoothly and makes the puree easier to strain.
Heavy cream: Cream gives the popsicles a softer, smoother texture. For a dairy-free version, use soy milk.
Rose water: This adds a light floral note. Use it sparingly, because the flavor can become strong quickly.
Champagne: Use chilled brut champagne for the best balance. Prosecco, cava, or another dry sparkling wine also works.
Edible rose petals: These are for garnish. Make sure they are food-safe and unsprayed. You can substitute them with pomegranate seeds.

How to Make It

Step 1: Purée the raspberries with water and rose water, then strain.

Honey and whipped cream are added to the raspberry purée.

Step 2: Stir the heavy cream and honey into the strained raspberry purée.

The raspberry mixture is poured into small glasses, a 'stick' is inserted, and covered with plastic.

Step 3: Pour into shot glasses with a cocktail spoon in each and freeze for at least 8 hours.

A champagne glass to which an ice collie has been added.

Step 4: Release the ice popsicles, place them in champagne glasses, and garnish with rose petals.

Top Tips

Strain the raspberry puree well so the pops stay smooth instead of seedy.
Freeze the pops in small glasses if you are serving a crowd. It makes unmolding and storing easier.
Add the pops only when you are ready to serve so the champagne stays cold and lively.

Serve With

For brunch or a cocktail party, serve this cocktail with Luxe High Tea Sandwiches. The mix of smoked salmon, chicken mousse, ham, and radish sandwiches gives you several small bites that fit a festive table.
If you want one light savory bite, sandwiches with smoked mackerel and cucumber are a good match.
For something sweet but not too heavy, serve Salted Butter Cookies alongside the drinks. They are buttery, crisp, and lightly salted, which works well with the floral raspberry pops.