Let's face it: White Claw is sort of the unofficial drink of summer. They're light, bubbly, crisp, and come in a bunch of different flavours, so what's not to love? Recently, however, I was inspired to get a little creative with my White Claw consumption. With the summer heat, I wanted something extra cold to enjoy, so naturally, a popsicle came to mind!
All you need for this recipe is a White Claw, a popsicle mold, some fresh raspberries, and optionally a little bit of simple syrup. Raspberries are my favourite fruit, so I based this particular recipe around using raspberry-flavoured White Claw, but you can easily swap in a different one if you're more into black cherry, lime, or grapefruit.
I added about half a teaspoon of simple syrup to each popsicle, but the popsicles can easily go without if you enjoy a more tart flavor.
- 1 12-ounce can of White Claw, raspberry flavor
1 cup raspberries
1 tablespoon simple syrup (optional)
- Measure one cup of fresh raspberries and rinse them thoroughly.
- Gently smash raspberries with a spoon until they form a puree.
- Fill your popsicle molds halfway with the raspberry puree.
- Pour the raspberry White Claw evenly into the popsicle molds.
- Optionally, stir in half a teaspoon of simple syrup into each popsicle.
- Put in freezer for at least 4-6 hours or until completely frozen.
- 6 popsicles
- Prep Time
- 10 minutes
- Cook Time
- 6 hours
- Total Time
- 6 hours, 9 minutes, 59 seconds