Taking inspiration from the Hugo Spritz cocktail comes this creative frozen delicacy - the Hugo Spritz Pop. The ice pop features the essential elements of a traditional Hugo Spritz cocktail with a twist, the flavors of elderflower liqueur and Prosecco with a burst of mint and lemon from the garnish, now integrated directly into the popsicle.

The Hugo Spritz is a cocktail offering a balance of sweet, floral, and citrus notes. It's a simple blend of elderflower liqueur, Prosecco, and club soda, traditionally enhanced with a squeeze of lemon and a refreshingly cool mint leaf. In turn, these ice pops echo its flavors by combining lemon juice and fresh mint into the popsicle mixture - an innovation that delivers a refreshing hit in every icy bite.

Given the Hugo Spritz's relatively moderate ABV (alcohol by volume), typically lower than most hard spirits, it lends itself well to a frozen adaptation. The popsicles boast an ABV of around 8%, creating a soft, icy texture that is easily bitten into.

The unique floral sweetness of the elderflower liqueur is subtly highlighted by the citrusy Prosecco and fresh lemon juice. For optimal results, we recommend straining the lemon juice to remove any pulp before adding it to the cocktail mix. This avoids pulp clumps that could negatively affect the texture of the finished popsicles.

Owing to its alcohol content, the popsicle achieves an icy consistency rather than a hardened freeze, making it simple to bite and enjoy. To ensure this texture, it's recommended that the popsicles are frozen for at least 12 hours before being served.

To make these Hugo Spritz Popsicles, you will need the following ingredients: 8 ounces of Prosecco, 2 and a half ounces of elderflower liqueur, 2 ounces of water, 1 and a half ounces of strained lemon juice, and 12 mint leaves. In a measuring cup with an easy-pour spout, combine the Prosecco, elderflower liqueur, water, and strained lemon juice. Divide the mixture evenly among 6 ice-pop molds, inserting 2 mint leaves into each pop and ensuring they are fully submerged. Cover the molds with their respective lids, insert ice-pop sticks, and freeze until solid - this should take at minimum, 12 hours.