Sunday Funday: Poptails

Have you ever been to a party that goes a little bit past it's expiration date? Over the 4th of July I had this experience and I knew it was time to head home when people started mixing whatever liquors were leftover on the counter to take shots. As someone who detests shots, this was about the time that "closing time" began to play in my head. 

Parties also seem to hit their expiration date when the ice runs out. You cannot have a cocktail in the summer (especially in North Carolina where this 4th party took place) without ice. It's just not happening. So when I went to get ice for my drink and there was not a cube to be found- I knew it was time to go. But right at this moment- this girl ran past me to the freezer and I told her there's no more ice- she goes "it's ok, I'll use a Popsicle". Desperate times call for desperate measures. But this led me to this idea...why not use a popsicle to chill your drink and better yet, a way to flavor a drink?! People make flavored ice cubes all the time but a Popsicle is more fun and brings you back to your good ol' childhood days. 

So this is your Sunday Funday mission. Make these poptails or prosecco pops or whatever you want to call them. I happily taste tested them for you and they're delicous! 

Poptails aka Prosecco Pops 

Fridge:

1 bottle of prosecco

1/2 pint of raspberries (1 cup or 6 oz) 

2 peaches, peeled, pitted and roughly chopped 

Counter:

1/2 cup of water 

Pantry:

1 tsp of sugar 

Tools: 

Blender 

Popsicle molds 

Popsicle sticks- I used our family chopsticks 

Champagne flutes 

Measuring cups/spoons 

Peeler 

Cutting board 

Chopping knife 

Add the rapsberries, 1/4 cup of water, and 1 tsp of sugar to the blender.

Process until puréed. Pour this into your popsicle mold but only filling 1/3 or just under half way up. I just divided what I had evenly among my 4 molds (my Popsicle mold makes 8 single stick pops or 4 double stick pops- I purchased it at Bed, Bath & Beyond this week). 

Freeze this half of the popsicle for about 1 1/2 to 2 hours. I added my sticks at this point so they would be centered. 

Rinse the blender out and add the peaches and remaining 1/4 cup of water. Purée this and pour over the frozen raspberry. Place the popsicles back into the freezer and freeze for another 2-3 hours.

I know this takes patience but it's worth it! 

Once the popsicles are frozen, remove

them by running the mold under warm water. Pour a glass of prosecco and add the popsicle. It keeps your prosecco cold and melts into a perfect Bellini! Yay Sunday Funday!! 

And for kids- just use sparkling cider!! Or just let them eat the healthy Popsicles as is! Xo

PS- next poptail test is lime popsicles for gin & tonics- who's in?!?