Recipe: Blackberry & Lavender Prosecco Pops

Summer is upon us and we've all already started complaining that it's too hot in that typical British way. But have no fear, Premier Estates Wine have teamed up with bespoke iced cocktails company, Popping Licks, to bring you an ice pop recipe that is bound to keep you cool (and get you a little merry in the process).


Serves: 8 people

To help celebrate or commiserate our changeable weather, here are some fruity florally Premier Estates Prosecco Pops to help you on your way! Rain or sunshine these Prosecco pops are delicious!

Blackberries are brought to life with the light floral of lavender and fresh citrus of freshly squeezed lemon. Ingredients are muddled with crisp and wonderfully dry Premier Estates Wine's Triple Award-Winning Prosecco to deliver a fresh clean Blackberry Lavender Prosecco pop.


  • 300ml Premier Estates Prosecco
  • 1/2 tsp Culinary lavender
  • 1/2 Lemon
  • 6 Blackberries
  • 100ml Water
  • 100g Sugar
  • 200ml Cold pressed apple juice


  • 6 Mint leaves
  • 6 Blackberries


1. Start by making the lavender syrup. Place sugar and water in a sauce pan. Heat the mixture until it starts to boil, then turn down and simmer for another few minutes, stirring until the sugar is fully dissolved. Take culinary lavender and place it into the mixture; allow the lavender to steep for 2-3 hours. Strain the lavender away and bottle your mixture

2. Place the Premier Estates Prosecco into a blender and switch on for 20 second intervals until you start to see the bubbles subside. Pour the defizzed Prosecco into a jug with the apple juice and set aside

3. Now add blackberries, lemon juice and lavender syrup to the blender and whizz round until all the ingredients are combined together

4. Using a teaspoon, split the fruity mixture evenly into the moulds

5. Top up each mould with the Prosecco and apple juice mixture, leaving a little room at the top to allow for freezing expansion. Insert a blackberry and mint leaf for decoration

6. Place your pops in the freezer for 1-2 hours, allowing the mixture to freeze slightly. Then place your lolly sticks into the moulds and freeze for 6 hours or overnight

7. To ensure easy mould removal, fill a small tupperware big enough for the mould to sit in with tepid water. Place the mould in the water and leave for 30-50 seconds. Gently twist and turn each ice-lolly to remove. Serve and slurp the pops immediately, either on their own or with the remaining Prosecco by pouring a glass and insert the pop inside!

Loved this recipe? Get your Prosecco here and share your success with us on Twitter, Facebook or Instagram.

Popping Licks create fresh bespoke Iced cocktails, which are served from a vintage tricycle Iced cocktail & Prosecco bar.

Ice-lollies and Poptails are made of floral, herbal & fruity infusions, jam-packed full of natural and wild ingredients. They are all handmade and decorated in small batches in Hackney, London. 

They blend, squeeze, stir, press and muddle their ingredients to elegantly present refreshing flavour twists. All ingredients are grown, picked and sourced locally and they make sure to use minimal sugar and honey to sweeten their pops. 

Visit their website for further information, events and festivals:

Follow them on Facebook, Twitter and Instagram @Poppinglicks

Where to find them? Broadway Market (London Fields) every Saturday