Prosecco Rose Petal Pops

Lynnda Cloutier


Doesn't this look great for the end of a romantic meal?

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1 c
white grape juice
1 c
cold flat prosecco
1/3 c
rose water
1 1/2 Tbsp
fresh squeezed lemon juice
30 (about)
red rosebud petals

Directions Step-By-Step

In large bowl, stir together grape juice, Prosecco, rose water and lemon juice. Fill ice pop molds about 1/3 full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes. Fill 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. To unmold pops, run hot water over outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 pops
Note: 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.
Source: unknown

About this Recipe

Course/Dish: Ice Cream & Ices