Our Pimm’s Cup Recipe Boozy Popsicles combine a gin-based liqueur, sparkling Prosecco, a touch of lemon and strawberry purée for an irresistibly refreshing summer treat.
Over a recent holiday break I fell in love with boozy popsicles—especially this Pimm’s Cup variation. If you’re unfamiliar with Pimm’s, don’t worry: it’s an easy and delightful flavor profile to discover.
Before diving into the recipe, a quick note about boozy popsicles. They’re simply cocktails transformed into frozen treats. While cocktails are already cooling, freezing them into popsicles makes them feel even more refreshing on hot days.
Alcohol Popsicles
Essentially, you’re making cocktail popsicles. One important practical tip: because alcohol lowers the freezing point, boozy popsicles often won’t become rock-solid. For best results, use disposable zip-top freezer pop bags or reusable freezer pop tubes rather than traditional popsicle molds.
Freezer pop bags or tubes give the mixture something to hold onto, so even if the pops don’t freeze completely solid you can still enjoy them intact. They make filling and serving much easier than trying to pry a soft pop from a rigid mold.
Now, why should you make a Pimm’s Cup as a popsicle? Because the classic cocktail is inherently light, bright and best enjoyed on warm afternoons—qualities that translate perfectly into a frozen treat.
Pimm’s Cup
A Pimm’s Cup is a cocktail built around Pimm’s No. 1, a gin-based citrus-and-herb liqueur developed in the mid-1800s. Traditionally it’s mixed with fizzy lemonade, served over plenty of ice, and garnished with fruit and fresh herbs—think strawberries, cucumber and basil. It’s long been associated with summer events like Wimbledon for good reason: it’s sunny, light and thirst-quenching.
For a slightly bolder version, I substitute Prosecco for the fizzy lemonade. That change technically makes it a Pimm’s Cup Royale, but in frozen popsicle form no one will mind the upgrade. The sparkling wine adds extra effervescence and makes the pops feel a touch more indulgent.
In the popsicles I skip the large garnish pieces—frozen cucumber chunks aren’t ideal—though serving chilled cucumber slices, berries or fresh herbs on the side keeps the garden-fresh tradition intact. Basil or mint pair especially well.
If you enjoy cocktails, consider exploring other refreshing recipes and variations at home—fruit-forward and herb-forward drinks translate beautifully into frozen versions.
Pimm’s Cup Recipe Boozy Popsicles
Add the sliced strawberries and a pinch of sugar to a bowl and mash until liquefied. Stir the strawberry purée together with the Pimm’s No. 1 Liqueur and freshly squeezed lemon juice in a liquid measuring cup.
Divide the mixture evenly between four freezer pop tubes or bags. Carefully top each one with Prosecco; adding the Prosecco in smaller pours and letting bubbles settle can help you fit all the bubbly into the packs.
Seal the bags or secure the lids on the tubes and freeze for at least four hours or overnight. Store in the freezer and consume within three months for best flavor.
Pimm’s Cup Recipe Boozy Popsicles
Rebecca Lindamood
Equipment
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Reusable or disposable freeze pop tubes or bags
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Funnel (optional, for filling)
Ingredients
- 4 strawberries hulled and sliced
- 1 pinch sugar
- 4 ounces Pimm’s No. 1 Liqueur
- ½ lemon, juiced
- 8 ounces Prosecco
Instructions
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Mash the strawberries with the pinch of sugar until they become a smooth purée. Stir in the Pimm’s No. 1 Liqueur and lemon juice.
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Divide the mixture among four freezer pop bags or tubes. Top each with Prosecco—add it slowly and let bubbles settle if needed to fit the liquid.
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Seal and freeze for at least four hours or overnight. Consume within three months for best quality.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your exact ingredients if necessary.
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