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Sunday Brunch Cocktail On a Stick

Posted by on May 26 2011 in Featured, Recipe

You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.

So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle.

That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Since I couldn’t stand to freeze good champagne, and cheap champagne — well, sucks —  I used Prosecco instead and muddled some fresh blackberries, with a splash of lime, a bit of zest and some crème de cassis.

Lick your drinks away, my friends!

Blackberry Prosecco Popsicle

Makes 12 2.5oz popsicles

20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest

Instructions:

1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.

2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

A few notes:

1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.

2. Cordial glasses were used for the popsicles in the picture, but any form will work.

Find more cocktail recipes in Endless Cocktails

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9 Responses leave one →
  1. May 26, 2011

    are those popsicle moulds?

  2. May 26, 2011

    …i ask because if someone makes them like that i want them! or are they just glasses?

  3. May 26, 2011

    Ahhh these look amazing!! I might not be able to wait for them to freeze :)

  4. May 27, 2011

    These look scrumptious and delicious and perfect for a summer party. My only question is how does one go about getting the popsicles out of the glass without totally melting the popsicles?

  5. Sweet Fiend permalink*
    May 27, 2011

    Erica and Shauna- They are glasses. To release the popsicles run warm water for a few seconds on the outside of the glass. As an alternative you can make the popsicles in Dixie cups and just peel away the paper cups like the popsicles in this post for Bourbon Peaches and Cream http://su.pr/6eCX4Y

  6. June 9, 2011

    These look so delicious! With the heat wave happening in NYC, I want one of those popsicles right now!

  7. April 14, 2012

    Mmmm!

  8. Marieke permalink
    May 19, 2012

    Wow they do look delicious. Only, i foresee 1 problem: alcohol doesn’t freeze.. Have you really tried this? Because I would say, boil the prosecco so the alcohol gets out. We once tried to make mojito ice, but it didn’t freeze enough to be ice, just some kind of slushy.

  9. March 23, 2013

    omg awesome! Just put this on my Facebook fan page

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