June 22, 2017

Raspberry Rosé Popsicles

Y'all. It's hot here in Atlanta. It's hot and humid which is the WORST combination of hot. It's the kind of hot that not even wearing a dress, top knot, and an ice cold 30 ounce Yeti cup can keep you cool. I've been staying in the house as much as possible for sake of keeping my fresh twist-out stretched.

I love a good ice pop as much as the next person. So, instead of the normal ice pops, I kicked it up a notch and added my two favorite things; Rosé and raspberries. MmMmmm. These are sooooo delicious. Due to the alcohol content, these babies melt sorta fast. Therefore, I wouldn't advise you to eat them outside, however if you do, you'll need a cup or a wine glass if ya fancy. Also, please don't consume these and drive! Arrive alive, please and thank you.

Rapsberry Rosé Popcicles | Janetta LeRose

You'll Need... 

1/2 bottle of your favorite Rosé
1/2 c sugar or agave nectar
3/4 c water
1 lemon (optional)
2 c raspberries

Popsicle containers 

Let's Do It...

1. Drop a couple of chopped or whole raspberries to the bottom of each ice pop mold to your liking
2. Zest your lemon and set aside
3. Add the remaining raspberries, sweetener and juice of one lemon (optional) to a blender and puree until smooth. Add more or less lemon juice to taste
4. (Optional) Strain raspberry mixture until all of the seeds are removed. Personally, I like the seeds so I kept them in
5. In a large bowl, add raspberry mixture, Rosé, 1 tsp lemon zest and stir with a whisk until well combined
6. Pour the mixture in each ice pop mold leaving room at the top for the mixture to expand while freezing. Add popsicle sticks and freeze for 5 hours or until solid.


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