Ultimate Boozy Popsicles with Fresh Raspberry and Mint
Bring on the boozy popsicles! You can even make these cocktail popsicles sans alcohol, whatever floats your boat—then take ‘em on a boat or to the pool, or heck, eat them standing in front of the fridge.
Making luscious boozy popsicles requires the ripest fruit. The riper the fruit, the less sugar you will have to add for sweetness. This simple blend of raspberries and mint is refreshing for hot summer days. For another summer fruit/alcohol combo to adore try our sangria spritzers or make these watermelon margaritas. If vodka is more your thing (good thing you’re here) then you want these vegan fruit spritzers in your lineup.
Now it’s time to take humble summer pops and bump them up to a vodka popsicle recipe and kick things up a notch for an impromptu after-work party or make virgin ones for lazy, hot Sunday afternoons.
How about a refreshing summer wine cocktail? Stir up our white wine spritzer recipe featuring gut-healthy kombucha, and be sure to use one of the best summer wines of the year.
Stay in the loop for all things boozy, not to mention organic wellness and much more. Subscribe to our newsletter!
Our Hot Tips for These Cool Boozy Popsicles
To make this popsicle recipe with alcohol, first, you’ll make a simple syrup base infused with mint, add a bit of unfiltered cranberry juice and then add mashed whole raspberries for texture. We recommend that you make the simple syrup a few hours before so the mint really has time to steep in the sugar water. If you’re short on time, you can always stick the simple syrup in the freezer to cool it faster.
Have you tried boozy popsicles? Tell us your favorite alcohol/fruit combo in the comments below!
How to Make Juicy Cocktail Popsicles with Raspberries and Mint
Most popsicle molds contain 6 pops of 4 ounces each so this recipe will make about 24 ounces of liquid.
Ingredients
Preparation
- First make the simple syrup by combining the sugar, water and mint in a small saucepan.
- Bring to a gentle boil and then simmer over medium heat for 5 minutes, stirring occasionally and crushing the mint with a wooden spoon.
- Remove from heat and transfer the mixture to a clean bowl (a mixing bowl with a spout or pitcher is best) and allow the mint to steep for at least 1 hour.
- Mash the raspberries with a fork in a bowl and run the pulp through a fine metal sieve to remove the seeds. Be sure to reserve all the juices and add to the mint syrup.
- Add the cranberry juice and vodka to the mixture, stir a few times and pour into the popsicle molds.
- Freeze until solid.
