Strawberry – Mango Moscato Popsicles
August 10, 2016 § Leave a comment
Not sure who first came up with the idea of boozy popsicles but whoever did, kudos. Popsicles are essential to staying cool in the summer and when you add moscato to them, they get that much more perfect.
There’s nothing quite like sitting outside on a hot day with a boozy popsicle inside a glass of sparkling wine. Loopy Doopy Bar in NYC is insta-famous for its version of this with incredible rooftop views. To recreate this experience at home (minus the NYC skyline view unless you’re lucky like that, in which case I’m inviting myself over), make these refreshing and easy strawberry-mango moscato popsicles!
These popsicles are absolutely delicious – it’s easy to lose count of how many you’ve eaten, especially when they don’t cost $20+ each. They are filled with summer fruit, and the lime juice and mint help balance out the sweetness and bring out the fresh flavors.
Cheers because boozy popsicles are here to stay!
Strawberry-Mango Moscato Popsicles
Yield: ~ Twelve 3-oz popsicles (with a little extra for drinking!)
- 1 bottle (750 ml) of moscato (I used mango moscato)
- 2 limes, juiced
- 20 fresh mint leaves
- 1 1/2 cups fresh strawberries, chopped
- 1 1/2 cups fresh mango (~ 1 large, ripe mango), diced
- Popsicle mold
- Popsicle sticks
- Sparkling white wine or other wine to put popsicles in, optional
Over medium-low heat, simmer the moscato and lime juice until warmed through but not boiling, otherwise the alcohol will start to evaporate! Remove from heat and steep mint leaves. Cover and let sit for 30 minutes; strain.
Divide mint-infused moscato in half (~ 1 1/2 cups). In food processor, pour half of the moscato and add fresh strawberries. Process until strawberries are well blended. If desired, strain strawberry-moscato mixture for smoother popsicle texture and appearance. I didn’t strain, as you can see in the photographs, but they were still delicious!
Pour strawberry-moscato mixture halfway up the wells of the popsicle mold. Freeze for an hour.
In food processor, pour remaining half of the mint-infused moscato and add fresh mango. Process until mango is well blended and strain if desired.
Remove popsicle mold from freezer. Pour mango-moscato mixture into wells of popsicle mold until full. Insert popsicle stick slightly past the semi-frozen strawberry layer so that the popsicle stick can stand straight but isn’t touching the bottom of the popsicle mold.
Let freeze overnight. When ready to enjoy, take popsicles out of the freezer and remove from molds. If needed, run some hot water on the outside of the popsicle mold to help loosen the popsicles.
If desired, serve popsicles in glasses of wine!