Ingredients:
¼ cup sugar
3 pints raspberries
¾ cup Prosecco
Instructions:
1. In a small saucepan over medium heat, bring the sugar and ¼ cup water to a simmer, stirring continuously until the sugar has dissolved.
2. In a blender or the bowl of a food processor, puree the raspberries, simple syrup and prosecco until smooth. Pour into molds, filling each to about ¼ inch from the top.
3. Insert ice-pop sticks and freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.
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