Aug 11, 2014

1280px-Framboise_sauvage2Have you ever been to a party that goes a little bit past it’s expiration date? Over the 4th of July I had this experience and I knew it was time to head home when people started mixing whatever liquors were leftover on the counter to take shots. As someone who detests shots, this was the moment when Semisonic’s “Closing Time” began to play in my head. 

Parties also seem to hit their expiration date when the ice runs out. You cannot have a cocktail in the summer (especially in North Carolina where this 4th party took place) without ice. It’s just not happening. So when I went to get ice for my drink and there was not a cube to be found, I knew it was time to go. But right at this moment a girl ran past me to the freezer and I told her there’s no more ice. She goes, “It’s ok. I’ll use a Popsicle.” Desperate times call for desperate measures. But this led me to an idea…why not use a popsicle to chill your drink and, better yet, a way to flavor a drink?! People make flavored ice cubes all the time but a Popsicle is more fun and brings you back to your good ol’ childhood days. 

So this is your Sunday Funday mission. Make these poptails or prosecco pops or whatever you want to call them. I happily taste-tested them for you and they’re delicious! 




Poptails aka Prosecco Pops

1 bottle of prosecco
½ pint of raspberries (1 cup or 6 ounces)
2 peaches, peeled, pitted, and roughly chopped

½ cup of water

1 teaspoon of sugar

Popsicle molds
Popsicle sticks—I used our family chopsticks
Champagne flutes
Measuring cups/spoons
Cutting board
Chopping knife

Add the raspberries, ¼ cup of water, and 1 teaspoon of sugar into the blender. Process until puréed. Pour this into your popsicle mold but on filling ⅓ or just under half way up. I divided what I had evenly among my 4 molds (my Popsicle mold makes 8 singe stick pops or 4 double stick pops; I purchased it at Bed, Bath & Beyond this week).

Freeze this half of the popsicle for about 1½ to 2 hours. I added my sticks at this point so they would be centered.

Rinse the blender out and add the peaches and remaining ¼ cup of water. Purée this and pour over the frozen raspberry. Place the popsicles back into the freezer and freeze for another 2-3 hours.

I know this takes patience, but it’s worth it!

Once the popsicles are frozen, remove them by running the mold under warm water. Pour a glass of prosecco and add the popsicle. It keeps your prosecco cold and melts into a perfect Bellini! Yay, Sunday Funday!

And for kids, just use sparkling cider! Or let them eat the healthy Popsicles as is.

PS: Next poptail test is lime popsicles for gin & tonics—who’s in?!?




Photo, to right: “Framboise sauvage2” by Georgi1 – Own work. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons –

Photos of poptails courtesy of Jamieson Van Loan.


Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.


Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it might be fun to expand our recipe horizons, and maybe start planing our next vacation somewhere between December and May (when Mamasa is open).

Visit Jamieson Van Loan’s website at

Try Jamie’s other recipes:
Corn and Kale Quiche




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