Your Next Event Will Be Poppin’ With These Fruity Champagne Popsicles
What’s better than fruity popsicles on a warm day? Popsicles with a kick of Champagne, of course! Get your next event (or your night in) poppin’ with these super simple bubbly popsicles. You can mix and match your favorite Champagne, juice, and fruits to create your ultimate popsicle with a twist.
Ingredients:
- Champagne
- fruit juice (freshly squeezed or store bought)
- fresh/frozen fruit
- edible flowers
- popsicle mold
- popsicle sticks
Instructions:
1. Wash edible flowers and fresh fruit, and if needed, slice up fruit.
2. To create an ombre effect, fill 1/3 of the popsicle molds with fruit juice, then place in freezer for at least 45 minutes. You can blend up your own juice, but I decided to use my favorite apple and guava juice from the store.
3. When the top of the first layer has solidified, put fruit and edible flowers into the mould, then top up with Champagne. Ensure to leave at least 1/4 inch at the top of the mold, otherwise it may overflow! You can, of course, just add a mixture of fruit juice and Champagne, along with the fruit and edible flowers, straight into the mold, or you can even freeze the separate layers for longer, to create a clear distinction of color between the juice and Champagne.
4. Place the popsicle sticks in. If you don’t have a mold with the stick attachment, you can use a piece of foil with sliced holes for the sticks. This will stop the popsicle sticks from freezing into a crooked position.
5. Freeze for at least six hours, or overnight. When the popsicles are done, they should easily come out of the mold. Serve as is, or in a glass of sparkling!
Wash edible flowers and fresh fruit, and if needed, slice up fruit. You can use any fruit you like, but I went with fresh strawberries and frozen blueberries.
To create an ombre effect, fill 1/3 of the popsicle molds with fruit juice, then place in the freezer for at least 45 minutes. When the top of the first layer has solidified, put fruit and edible flowers into the mold, then top up with Champagne. Ensure to leave at least 1/4 inch at the top of the mold, otherwise it may overflow! Place the popsicle sticks in. Freeze for at least six hours, or overnight. When the popsicles are done, they should easily come out of the mold.
And that’s it! Incredibly simple, yet gorgeous popsicles for your next event or your Friday night in. Serve as is, or in a glass of sparkling!
Aren’t they almost too pretty to eat?
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