Arrow-right Camera

The Spokesman-Review Newspaper The Spokesman-Review

Tuesday, June 30, 2020  Spokane, Washington  Est. May 19, 1883
Rain 57° Rain
A&E

Dorothy Dean presents: Chill out with this refreshing rosé berry popsicle treat

UPDATED: Tue., June 9, 2020

By Audrey Alfaro For The Spokesman-Review

Sunshine and popsicles go hand-in-hand. They’re the ultimate cooldown treat on a hot summer day. However, we aren’t 6 anymore, so frozen colored sugar water and a stained tongue are not as appealing.

As adults, we need popsicles with less sugar, natural ingredients and – alcohol.

Now that I have your full attention, let me introduce you to rosé berry pops.

These whole-fruit boozy popsicles are refreshing, sweet and tart. They’re made with fresh raspberries and strawberries, a bit of sugar to enhance their sweetness, lemon juice for tartness and a whole lotta rosé, well, because alcohol.

And they couldn’t be easier to make.

The five ingredients are blended and strained (to remove seeds), then poured into popsicle molds where more berries are added before heading to the freezer.

Honestly, the hardest part is waiting the 6-8 hours for them to freeze. That’s why it’s genius to make these right before bed, then you’ll snooze the time away and can have them for breakfast. OK, maybe not … er, maybe – I won’t judge.

They’re great for brunch, barbecues, pool parties or any time you feel the sun is assaulting you.

Plus, everyone loves food on a stick. This creative and fun way to beat the heat will literally be the all-around buzz with your guests.

You can completely customize the recipe to your liking. Try it with your favorite variety of wine. Switch out the berries for peaches or watermelon. Or add lime or mint.

And if you don’t have popsicle molds, muffin tins, small disposable cups or ice trays can be used. Just cover with plastic wrap or foil and insert the popsicle sticks.

Rosé Berry Popsicles

2 cups rosé wine or any light wine

6 ounces raspberries, divided (about 1 heaping cup)

6 ounces strawberries, sliced and divided (about 1 heaping cup)

2 tablespoons sugar, or more to taste

1 tablespoon fresh lemon juice

Add the rosé, 4 ounces of raspberries, 4 ounces of strawberries, sugar and lemon juice into a blender and blend until smooth. Strain the mixture to remove the seeds.

Pour the mixture into popsicles molds so they’re about 3/4 full, then divide the remaining berries into each popsicle mold and top off with the rest of the mixture.

Insert the popsicle sticks and freeze until solid, about 6-8 hours.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.



Swedish Thoracic Surgery: Partners in patient care

 (Courtesy Bergman Draper Oslund Udo)
Sponsored

Matt Bergman knows the pain and anger that patients with mesothelioma feel.