Hard seltzer popsicles are the summertime treat you’ve been waiting for. Fruity and just a little boozy, they’re refreshing but not too adult. They’re perfect for mixing and matching fruit and seltzer flavors, such as the popular brand White Claw, to suit your taste.
Feel free to change up the fruit and seltzer flavors (try pineapple or mango) for different variations.–Casie Vogel
Hard Seltzer Popsicles
- 1 cup mixed berries fresh or frozen and thawed
- 1 ounce simple syrup (optional)
- 1 can (12 ounce) raspberry hard seltzer or substitute your favorite flavor
- Spoon about one tablespoon of purée into six ice pop molds.
- Fill molds with seltzer, being careful not to overfill. Add popsicle sticks (either wooden or plastic, depending on what type of mold you have). Freeze overnight.
- Once the ice pops are frozen, run hot water over the molds to release. Enjoy immediately!
CAN I MAKE BOOZY POPSICLES WITH LESS SUGAR?You can…sort of. When freezing anything with alcohol in it, you need something that’ll give you that solid finish you want, especially if you’re eating it off of a stick. And the best thing to make sure that happens? Sugar. In this recipe, simple syrup makes sure that the pops freeze solid. Because you’re also using fruit, you should find that even without the simple syrup, you’ll still get a pretty solid popsicle. Just make sure you’re using the sweetest, freshest fruit you can find, and add a little extra water to thin the recipe out. If you don’t get a super-solid freeze, these pops also make terrific slushy ice cubes when topped off with a little more hard seltzer.
Recipe Testers’ Reviews
Delicious! These hard seltzer popsicles were really easy to make and I can’t wait to make them again. They were perfect to have on a hot afternoon after gardening.
These hard seltzer popsicles were quite different than I expected…and definitely better. They’re a little icy, which I’m not crazy about but they’re also…bubbly? That comes through from the first taste–a sweet, bubbly, fruity burst. And that gives them an unusual texture that makes them more interesting than regular ice pops.
I used Black Cherry White Claw and fresh cherries. The use of cherries was a possible mistake…the amount of skin that remained after puréeing was a little off-putting. Even so, the flavor was pretty great and I just love fresh cherries so much. Sweet enough and with just enough cherry kick to make me want to eat more than one. Maybe an extra whizz with the blender would have helped?
I ended up with 7 pops and just enough extra to taste before freezing. Reading the intro to the cookbook, the author makes some pretty discouraging remarks about black cherry flavor–it’s overpowering and fake, she says. Even so, I actually quite liked it. But I did pick up a few other flavors today and plan on making more because they were so fun.
Originally published September 3, 2021