August 10, 2016

How {NOT} to Make Champagne Popsicles

These might look pretty but they were a complete flop! I figure my failure will be your success so here's how NOT to make champagne popsicles...

Most people know that alcohol doesn't freeze well. I knew this... I knew it when I was pouring the champagne. I knew it when I was putting the molds in the freezer and I knew it in the pit of my soul when I pulled them out. I thought I'd risk it just to see and they slid right out of the molds and immediately started to melt. I was barely able to sprinkle them with gold dust (omg so pretty, right?!) and photograph them before they were just pools of bubbly in my hands.
So I did some more research and found a couple of tips to keep those pops icy cold:

1. Don't freeze the champagne by itself (like I did). A super easy alternative would be to add juice. Anything to help cut the bubbly and solidify the popsicles. I love mimosas so mimosa pops sound pretty dang delicious to me! (I actually wanted to make these but was too lazy to run to the store to get some OJ)

2. This site suggests you boil off some of the alcohol on the stove first. I'd opt out of this one because what's the point?! I like my booze...

3. This site mixed champagne and wine and that seemed to work.

If you have any tips of your own please share them in the comments! I'd love to hear what others come up with.

xo Sécia
F O L L O W   U S   O N   I N S T A G R A M   ::   @seciasophia

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