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!