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Hard Seltzer Popsicles

White barn board with a green bowl filled with ice and frozen berries, and 5 deep red raspberry hard seltzer popsicles lying on top, garnished with fresh mint leaves.
It’s genius. White Claw meets Popsicles in this spiked seltzer pop, a perfect summertime treat. Of course, it’s not necessary to use White Claw for these Hard Seltzer Popsicles. Feel free to use any brand here!
Casie Vogel

Prep 5 mins
Chill Time 12 hrs
Total 12 hrs 5 mins
6 popsicles
49 kcal


  • 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


  • In a blender or food processor, combine berries and simple syrup, if using, and blitz to a purée.

    TESTER TIP: If you aren’t using the simple syrup, you may need to add a little water to get your fruit to puree smoothly.

  • 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!



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.