Prosecco-Blueberry-Lemon Pops Recipe
Makes 16 (2-ounce) pops
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.
Pour 1/4 cup prosecco mixture into each of 16 (2-ounce) disposable cups (such as those from the 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.
Let pops sit at room temperature for about 5 minutes, and then gently remove them from cups. Serve immediately.
Lemon Syrup Recipe
Makes 2 cups
Pulse sugar with lemon zest in a food processor until sugar is damp and no zest strands remain. Alternatively, rub zest into sugar with fingertips. In a small saucepan, combine water, the sugar mixture and lemon juice. 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 one month.
Excerpted from Summer Cocktails written by María del Mar Sacasa and photographed by Tara Striano. Reprinted with permission from Quirk Books.