Prosecco-Blueberry-Lemon Pops and a Giveaway!

Still remember this gorgeous Nutella Melt Winter Cocktail that I shared (<—click on the name for the recipe) a while ago?  Great news!  The author of Winter Cocktails, María del Mar Sacasa,  just published her new book, Summer Cocktails!   With L.A.’s crazily hot temperature over the past few months, I’ve been longing for refreshing summer cocktails, way before summer arrives!  If you love to host summer parties, this book is a must have and I’ll tell you why.




As I read through the book (yes, I am a nerd and I read cookbooks like they’re novels), this Prosecco-Blueberry-Lemon Pops really caught my attention.  I love prosecco and always have a bottle or 2 chilled in the fridge, in case of emergency!  So, I gave this recipe a try and it was amazing.  You can serve these boozy pops as is, or as Sacasa suggested, add them to your glass of Prosecco to keep your drink chilled and add some wonderful flavors at the same time.  What a great idea!



Summer Cocktails is one of the most gorgeous books that I’ve came across as it’s filled with gorgeous photography and design that will give you lots of inspiration on things to serve for a cool summer party.  Of course, you’ve got to have cocktails and small bits at the party while your guests mingle.  Summer Cocktails includes many familiar classics, throwbacks, and modern updates.  It also covers punches and pitchers that are perfect for entertaining.  The frosty drinks, infused liquors, gourmet snacks sections all include tutorials to guide you through the preparation process!  Best of all, the recipes are clear and very easy to follow.  You’re going to fall in love with this book, just like I did!  




You can purchase your copy by clicking here.  Or, try your luck in winning a copy of “Summer Cocktails”, courtesy of Quirk Books!

Here are the details on how to enter this giveaway.

One lucky uTry.it reader (with an U.S., Canada or U.K. mailing address) will win a copy of “Summer Cocktails”.

To enter, simply leave a comment on this post and tell me what’s your all time favorite cocktail (mine is apple martini). Deadline to enter is May 4th, 2015 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):
1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Pin a picture from this post onto your Pinterest board.
4) Share this giveaway on Facebook (with a link back to this post please)
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6) Subscribe to my Youtube channel here and never miss a video
7) Subscribe to my email updates and never miss a post (see the right hand side bar right below my profile picture)

That’s all and Good Luck everyone!  Please stay cool this summer and cheers!





Disclaimer:  I received a copy of “Summer Cocktails” for the purpose of this review and I was not compensated in any way to write this post.  Quirk Books is providing a copy of the book for the giveaway.  As always, all comments and opinions are 100% my own.
Please drink responsibly.  Health and General Disclaimers.









Prosecco-Blueberry-Lemon Pops: (recipe from Summer Cocktails)
2 cups fresh blueberries, divided
1/2 cup Lemon Syrup (recipe followed)
2 cups prosecco, chilled

Pulse 1 cup of blueberries, syrup, and prosecco in a blender until blueberries are broken down.  Add the remaining 1 cup blueberries and pulse once or twice, just to break them up slightly.

Pour 1/4 cup prosecco mixture into each of 16 (3-ounce) disposable cups (such as Dixie brand). Arrange cups on a small sheet tray and place in freezer.  Check the pops after 30 minutes; once they begin to freeze, insert pop sticks (if you insert sticks before pops start to firm up, they'll tip over).  Freeze until pops are solid.

Let pops sit at room temperature for about 5 minutes and then gently remove them from cups. Serve immediately.

Lemon Syrup:
1 cup granulated sugar
1/2 cup water
2 tablespoons finely grated lemon zest
1/2 cup lemon juice

Pulse the sugar with lemon zest in a food processor until sugar is damp and no zest strands remains.  Combine sugar and water in a small saucepan.  Bring to a boil over medium-high heat, then reduce heat to medium and cook, stirring, until sugar is completely dissolved.  Let syrup cool to room temperature and store, refrigerated, in an airtight container fro up to 1 month.