So this is my new favorite party cocktail…I mean how fun is a popsicle in a drink?!
I saw this concept somewhere in a magazine a year or so ago and it stuck in the back of my head until a specialty cocktail brainstorming session I had with me, myself and I a few weeks ago…so I decided it was time to whip it out and I am glad I did, it was a huge hit at one of our BBQ’s.
I saw the Strawberry Vanilla Bean Syrup recipe in Sweet Paul Magazine and knew instantly that it would be the perfect pop for my pops n’ some champagne cocktail and boy, was I right…they are delicious. They are so delicious that I enjoy eating them champagne (or seltzer) aside.
If you are low on time but still want to make a pops n’ champagne cocktail for an end of the summer bash some of my favorite store bought popsicles include Edy’s Strawberry Fruit Bars and Trader Joes Carribean Fruit Floes (not sure what “floes” really is but that is how it is spelled). However, might I add that when you do have some time I highly recommend making the strawberry vanilla bean pops…they are truly amazing, like one of the best popsicles I have ever had amazing!
- 3 pints of strawberries, washed and hulled
- 3/4 cup of water
- 1/2 lemon, just the juice
- 3/4 cup of sugar
- 1/2 vanilla bean, split, seeds scraped
- champagne or seltzer
- 1. Cook the strawberries with the water and lemon juice over medium heat until they are soft (approximately 6 to 7 minutes).
- 2. Puree the warm berries (I used an immersion blender) and strain through a wire mesh strainer to remove the seeds.
- 3. Return the puree to your cleaned pan and add the sugar and vanilla seeds.
- 4. Cook the mixture over medium heat until it is thickened, stirring frequently to avoid burning.
- 5. Let the mixture cool.
- 6. Fill the popsicle molds with the strawberry vanilla bean mixture, insert popsicle sticks and freeze for a few hours or overnight.
- 7. Once frozen, stick popsicles into a glass of bubbly and enjoy!