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Prosecco-Rose Petal Pops

5.0

(2)

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Prosecco-Rose Petal PopsLeigh Beisch

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.

Recipe information

  • Yield

    Makes 6 pops

Ingredients

1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup rose water
1 1/2 teaspoons freshly squeezed lemon juice
About 30 red rosebud petals, rinsed

Preparation

  1. Step 1

    In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.

    Step 2

    Fill the 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.

    Step 3

    To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
TagsFrozen DessertDessertPopsicleProseccoSparkling WineWineAlcoholBeveragesDairy FreeGluten FreeNut FreeVeganMake Ahead5 Ingredients or FewerMemorial DayFourth of JulyLabor DaySummerCookbooks

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