My biggest problems right now include (1) brain freeze and (2) a small freezer.
You see, we started this week off with an ice cream recipe for Ice Cream Week. And now we’re closing things out with a popsicle recipe for Popsicle Week. The internet has been officially frozen to the core.
And all of this coincides with the first full week of Summer. Life works in mysterious and wonderful ways sometimes.
But that also means that I photographed both recipes on some of the hottest days we’ve had so far this year. Making them two of the fasted (and messiest!) photo shoots I’ve ever done.
Popsicle Week is the brainchild of the creative and hilarious Billy from Wit and Vinegar. Last year there were over 65 popsicle recipes submitted (I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles). This year, the numbers are projected to be almost twice that. Which means, lots of frozen treats on sticks for all you lovely folks out there. So if you haven’t bought yourself a popsicle mold yet, go do it ASAP and let’s get to work!
These Prosecco Raspberry Popsicles were inspired by a cocktail I made for my birthday this year. The cocktail was a big hit with all my friends, so I knew I wanted to turn it into a boozy popsicle recipe (otherwise known as a poptail!).
These are fruity and refreshing (and only 4 ingredients!) and should absolutely be enjoyed on the patio or by the pool. But you’ll have to eat them up in a hurry! The alcohol in these grown-up popsicles means they don’t freeze as solid as non-alcoholic popsicles would, so they’ll melt much more quickly once removed from the freezer. Be prepared for some drips.
You can find all the popsicle recipes from this year (and years past) on Billy’s official Popsicle Week page. And check out the hashtag #popsicleweek on Instagram for some extremely visual deliciousness.