Strawberry Moscato Popsicles

These 2-ingredient strawberry moscato popsicles are a refreshing grown-up treat!

These popsicles aren’t too sweet or too strong. Perfect for a warm summer evening. Can you guess what the two ingredients are?

I’ve never been a big fan of plain old strawberries unless I pick them myself. I do like grocery store strawberries when they’re blended to oblivion with sweet wine, however.

The sad part of this story is that I only had a couple bites of one popsicle because they all melted while I was taking the photos. Oh, the sacrifices a food blogger makes!

Do you think boozy popsicles are the best kind? 🙂

Questions? Feel free to ask!

5 from 1 vote

Strawberry Moscato Popsicles

By Natasha Bull

Strawberry moscato popsicles are a refreshing summertime treat for grown-ups.

Prep: 15 minutes mins

Freeze time: 6 hours hrs

Total: 6 hours hrs 15 minutes mins

Servings: 10 (3 oz.) popsicles

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Ingredients 

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• ▢ 3 cups fresh strawberries
• ▢ 3 cups moscato wine

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Instructions 

• Roughly slice strawberries. I sliced mine right into a measuring cup so I could measure as I went along. Add the strawberries to your blender as you run out of room in the measuring cup.
• Add the moscato to the blender.
• Blend until combined and the strawberries are pureed to the level you like.
• Pour into popsicle mold. Note: The strawberry moscato mixture tends to have bubbles/foam on the top, which makes pouring the first popsicle a bit awkward. You may want to spoon the foam off prior to filling the mold, or wait a few minutes until the bubbles/foam goes down by itself.
• Drink remaining moscato and dance around your kitchen.
• If you're using a popsicle mold with wooden sticks, freeze for 2-3 hours and then add the sticks in at that point. Freeze for at least four more hours, preferably overnight. To easily release popsicles from my mold, I fill the sink with hot water and immerse the frozen part in the water for about 10 seconds. I like to store my popsicles in a large Ziploc.

Notes

• This is the popsicle mold I use.

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