Ah, at long last, summer weather has arrived (it would seem we just skipped over spring). Wait, what? It’s raining today?
Well, in any case, it was (insert expletive) hot this past weekend, which had me fiending for something cold other than rosé… although I had some of that too. I couldn’t help literally treating myself to something sweet in the frozen form. And apparently I wasn’t alone seeing as the line for Big Gay Ice Cream in the East Village was all the way down the block on Sunday. I didn’t feel the least bit guilty indulging because I probably just sweat it off anyhow, right? If the ice cream man hasn’t cometh, I found this pretty amazing recipe for Sangria Rosé Popsicles from Wine Kitz Pickering that is sure to satisfy your sweet tooth:
- 2 cups rosé wine (choose one with flavours that complement the fruit you use in the rest of the recipe – ours was a blend of Pinot, Gamay, Merlot and Shiraz, with flavours of red berries and licorice, and aromas of sour cherry, watermelon and strawberry, so we opted for a raspberry-rhubarb pairing, with grapefruit to offset the sweetness)
- 1/2 grapefruit (or 1 lemon, if you’d prefer)
- 1 pint raspberries (reserve some to add to popsicles whole)
- 1/2 to 1 cup simple syrup
- 1 stalk rhubarb, chopped
- Chop rhubarb and make simple syrup: Wash and chop your stalk of rhubarb. In a pot over medium heat, bring 1/2 cup of water and 1/2 cup of sugar to a boil – just to dissolve sugar. Once sugar is dissolved, add rhubarb and bring to a simmer. Cook until rhubarb is soft, then remove from heat.
- Purée rhubarb simple syrup and raspberries, add grapefruit and wine: Pour your rhubarb simple syrup and 3/4 of the raspberries into your blender and purée. Then juice your grapefruit and add the juice, along with your rosé wine, to the blender and pulse to combine.
- Pour into molds: Add a few whole raspberries to each mould, if possible, then pour in your wine-simple syrup mix. Freeze until solid, then enjoy!
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