Boozy Bomb Pop
The patriotic Bomb Pop, ah... the true sign of summer. Your childhood favorite is now all grown up, well, for the grown-ups, that it! Using three different spirits, your Boozy Bomb Pop will probably have you acting like a kid in short order.
And, if you have member of your party who chooses not to imbibe, easy enough, simply do not add the happy juice and you have an equally delicious dessert.
- 10-12 oz bag of frozen raspberries
- 10-12 oz bag of frozen blueberries
- 10 ounces of coconut water
- 1 can of coconut milk (full fat or light)
- 2 ounces of Prosecco
- 2 ounces of coconut liqueur
- 1 to 1 1/2 ounces of Blue Curacao
- 6 bomb-pop or rocket ship molds
Before we get started::
This is easier if you use a blender and blend your entire bags of blueberries and raspberries (separately). You'll have extra and that will make it easier for you to quickly re-fill the molds as you eat the Bomb Pops. Blend the bag of blueberries in the blender, drizzle in just enough water to get everything moving; you are looking for the consistency of a Slushee. Repeat with the raspberries.
Keep the raspberries in the blender, add in the Prosecco and blend for another few seconds. Pour the mixture into the top 1/3 part of the mold. Place in freezer for 45 minutes (I set a timer) and allow it to get hard, but not completely frozen. You still want the stick to come out of it, but you don't want it so liquid-y so that the colors blend together.
Wash the blender.
Place the coconut water and the can of coconut milk into the blender and keep it running for about one minute. Pour out half of the coconut blend into a separate container (you'll use it for step 3). Add in the coconut liqueur and blend again for about 10 seconds. Pour into 2/3 of the mold. Freeze for another 45 minutes.
Wash the blender.
Using the reserved coconut water/milk mixture, turn on the blender and add one ounce of the Curacao. You should have a nice blue color. Add in two teaspoons of the blueberries and continue to blend. If it turns too purple for your liking, add in the additional 1/2 ounce of curacao. Pour this into the remaining third of the mold, leaving 1/4" for expansion and allow to freeze 6-8 hours to overnight.
NOTE: I bought my molds on Amazon.