Makes 16 (2-ounce) pops. Excerpted from “Summer Cocktails” written by María del Mar Sacasa and photographed by Tara Striano. Reprinted with permission from Quirk Books. The author suggests keeping the icy treats “in the freezer for an afternoon delight, or slip them into a glass of crisp prosecco at your next party; they’ll add flavor and keep drinks cool.”
2 cups fresh blueberries, divided
1?2 cup Lemon Syrup (see recipe)
2 cups prosecco, chilled
1. Pulse 1 cup of the blueberries, syrup and prosecco in a blender until blueberries are broken down. Add the remaining 1 cup blueberries and pulse once or twice, just to break them up slightly.
2. Pour 1/4 cup prosecco mixture into each of 16 (3-ounce) disposable cups (such as Dixie brand). Arrange cups on a small sheet tray and place in freezer. Check the pops after 30 minutes; once they begin to freeze, insert pop sticks (if you insert sticks before pops start to firm up, they’ll tip over). Freeze until pops are solid.
3. Let pops sit at room temperature for about 5 minutes and then gently remove them from cups. Serve immediately.
1/2 cup granulated sugar
2 tablespoons lemon zest
1/2 cup lemon juice
1/2 cup water
1. Pulse the sugar and lemon zest in a food processor until sugar is damp and no zest strands remain.
2. Combine sugar mixture, lemon juice and water in a small saucepan. Bring to a boil over medium-high heat then reduce heat to medium and cook, stirring until sugar is completely dissolved. Let syrup cool to room temperature and store, refrigerated, in an airtight container for up to 1 month.