In a little nod to ice cream novelties at the summer camp snack bar, we make up a batch of rosé winesicles for people to slurp either with dinner or before. Slightly sweetened and with edible flowers in the mix, these are a refreshing summer treat that are fun, whimsical, and a little bit silly.
Recipe by Joey Held
Total Cooking Time: 10 hours
Active Cooking Time: 15 minutes
- 1 bottle (750 milliliters) pinot gris, or another white or rosé wine of your choice
- ¼ cup simple syrup
- ¼ cup elderflower liqueur
- ¼ cup orange liqueur
- Edible flowers (optional), for garnish (TIP: Many specialty grocery stores will carry these in the produce section.)
- Popsicle mold (TIP: If you can’t find a Popsicle mold, you can use small paper cups and Popsicle sticks.)
In a pitcher combine wine, simple syrup, orange liqueur, and elderflower liqueur. Stir well. Place a few petals or whole flowers into each popsicle mold. Pour the wine mixture into the molds, filling to the top. Add a few more flower petals to the top. Insert popsicle sticks and freeze until completely solid, about 10 hours.
Cook’s Note: Simple syrup is just equal parts granulated sugar and water warmed until sugar dissolves and then cooled. Feel free to make a big batch and then store it in the refrigerator. it’s great for sweetening iced tea or iced coffee.
Photos by Nick Gang