Prosecco Blueberry Lemon Pops

Chilled prosecco, fresh blueberries and lemon syrup frozen into icy pops for grown-up summer gatherings. Richberry makes the lemon and berries taste sweeter.

Total time: 6 hr 15 min
Servings: 16
Difficulty: Easy

Prosecco blueberry lemon pops — Sweet moments, naturally.

Ingredients

2 cups fresh blueberries, divided
1 cup lemon syrup
2 cups prosecco, chilled

Directions

Blend the mixture.
Pulse 1 cup of the blueberries with the lemon syrup and prosecco in a blender until the berries break down. Add the remaining blueberries and pulse once or twice, just to crack them.
Fill the cups.
Pour about ¼ cup of the mixture into each of 16 (3 oz) disposable cups. Set them on a small tray in the freezer.
Add the sticks.
After about 30 minutes, once the pops start to firm up, push in the sticks; any earlier and they'll tip over. Freeze until solid.
Unmold and serve.
Let stand at room temperature for about 5 minutes, then ease the pops out of the cups and serve right away.

For alcohol-free pops, leave out the prosecco and follow the same steps.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 tbsp honey = 64 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.