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400 minutes
400 minutes
- 750ml rosé wine
- 30.00 gm caster sugar
- 54 unsprayed pink rose petals
- In a large jug, combine half of the rosé and sugar. Stir until the sugar is completely dissolved. Pour in the rest of the rosé and mix well. Let it sit until the liquid becomes clear again.
- Place a generous amount of half of the rose petals in each of the nine 80ml (1/3 cup) popsicle moulds. Fill each mould halfway with the rosé mixture. Freeze for 30 minutes until partially frozen.
- Insert a popsicle stick into the center of each mold. Sprinkle the remaining rose petals over the top. Pour the rest of the rosé mixture into the molds. Freeze for 6 hours or until firm.
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