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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide. Ingredients:
1 cup white grape juice |
1 cup cold, flat prosecco |
1/3 cup rose water |
1 1/2 teaspoons freshly squeezed lemon juice |
about 30 red rosebud petals, rinsed |
Directions:
1. In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.
2. Fill the molds another third of the way full and drop two or three more rose petals in each mold. Insert sticks. Freeze until set, about 30 minutes. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set, at least 8 hours or up to 1 week.
3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
4. From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
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