Raspberry-Prosecco Pops

Raspberry-Prosecco Pops

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From: EatingWell Magazine, July/August 2016

These pops are like a frozen Bellini, except the peach puree is swapped for raspberry in this frozen dessert recipe. Feel free to use leftover Prosecco here—the bubbles don't make it through the freezing process, but the flavor is delicious.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3¼ cups raspberries, fresh or frozen (thawed)
  • 6 tablespoons sugar
  • 6 tablespoons water, plus more as needed
  • ½ cup Prosecco or other sparkling wine
  • 1 teaspoon lemon zest
  • 1½ tablespoons lemon juice


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  1. Mash raspberries with a fork in a 2-quart microwave-safe bowl. Stir in sugar and 6 tablespoons water. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 1½ minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.
  2. Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in Prosecco, lemon zest, lemon juice and enough water to yield 2¼ cups.
  3. Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
  • Make Ahead Tip: Freeze for up to 1 month.

Nutrition information

  • Serving size: one 3-oz. pop
  • Per serving: 86 calories; 0 g fat(0 g sat); 3 g fiber; 18 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 14 g sugars; 13 g added sugars; 14 IU vitamin A; 13 mg vitamin C; 12 mg calcium; 0 mg iron; 1 mg sodium; 67 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 1 other carbohydrate

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