Raspberry Popsicle Champagne Cocktail

A make-ahead raspberry popsicle dropped into chilled champagne. Fresh, floral, and great for brunch or summer parties.

Prep Time 10

Cook Time 5

Freezer time 8

Total Time 8 15

Course Drinks

Cuisine Other

Servings cocktails

Calories 149 kcal

Ingredients you need per step are listed below the step in Italic

Rinse the raspberries. Blend them with the water and rose water until smooth.
4 cups Raspberries, ¼ cup water, 1 tablespoon rose water
Press the puree through a fine-mesh strainer, then stir in the honey and heavy cream.
5 tablespoons honey, ⅔ cup heavy cream
Pour into 10 small molds or shot glasses, add sticks or small spoons, cover with plastic foil and freeze for at least 8 hours.

Unmold the pops, pour champagne into glasses, add one pop to each glass, garnish with rose petals, and serve right away.
1 bottle champagne, 10 raspberry popsicles, 10 grams edible rose petals

1. Why strain the raspberries? It makes the pops much smoother. Tiny seeds give the frozen pops a rough texture.

2. What can I use instead of champagne? Use prosecco, cava, or another dry sparkling wine. Chill it well before pouring.

3. Can I skip the rose water? Yes. The drink will still taste fresh and fruity without it.

4. Why are my pops hard to remove from the molds? Run the outside of the mold under warm water (not hot) for a few seconds, then pull gently.

5. Can I use another fruit? Yes. Blackberries, strawberries or mixed red berries are the easiest swaps here.

6. Storage

Freezer: Store the raspberry pops in an airtight container in the freezer for up to 1 week.
Make ahead: The pops can be made completely ahead. Keep them frozen until just before serving.
After assembling: Serve the cocktail right away. If it sits too long, the champagne will lose its bubbles and the popsicle wil melt.

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