For the Lavender Sugar
- 1 tablespoon culinary grade lavender buds
- 2 cups sugar
To make the Lavender Sugar
Pulse the lavender buds in a food processor for 5 seconds. Add the sugar and process for 15-20 seconds. Store in an airtight container.
For the Popsicles
- 1/ 2 cup lavender sugar
- 1/ 2 cup water
- 3 cups strawberries, sliced with leaves removed
- 1/2 - 1 1/2 cups Prosecco
To Make the Popsicles
Make the lavender simple syrup: Combine lavender sugar and water in a small sauce pan. Heat over medium heat until all the sugar has dissolved and the liquid resembles syrup, about 5-10 minutes. Cool to room temperature before using to make popsicles.
Place strawberries into a food processor or blender. process 10-15 seconds, to desired consistency. Strain strawberry puree through a fine mesh colander directly into a mixing bowl or pitcher. if you like seeds, you can skip this step.
In a large mixing bowl or pitcher, combine strawberry puree, lavender simple syrup and Prosecco. Mix ingredients until well incorporated and most of the bubbles from the Prosecco have dissipated.
Transfer the mixture into a pouring container (if you used a mixing bowl). Pour into popsicle molds. Insert sticks/top according to your popsicle mold instructions. Freeze minimum 8 hours.
When you're ready to serve, remove popsicle mold from the freezer and run under slightly warm water for a few seconds. Gently work the popsicles from the molds and enjoy!
Note: Prosecco has a lower freezing point, so the more Prosecco you use, the slushier the popsicles will be. not a bad trade off in my opinion. use 1/2 c Prosecco in total if you want "firmer" popsicles.