Frozen Pineapple Ice Lollies (Vegan)
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Raspberry and Rosewater Ice with Sparkling Wine
300g (1½ cups) of castor sugar
250ml (1 cups) water
2 tsp. of rosewater
300g ( 1 [10 oz.] pkg) of frozen raspberries
juice of half a lemon
10 small glasses, they will need to hold a raspberry and about 50ml of liquid
1 punnet (pint pkg) of raspberries, choose berries darker in color, they have a more intense flavor
bamboo cocktail forks
rose petals for garnish
sparkling wine or prosecco
In a medium saucepan add the sugar and water and bring to the simmer over medium heat. Simmer for 2 minutes, remove from heat and add rosewater (you can adjust quantity to taste). Allow to cool to room temperature.
In a food processor, add frozen raspberries and cooled rose syrup and blitz until smooth. Add lemon juice and pulse. Strain through a fine sieve, pushing through all the syrup using a ladle or the back of a spoon.
Place a raspberry into each glass and distribute liquid evenly, secure a cocktail fork into the raspberry and freeze for six hours or overnight.
Run each glass quickly under hot water until the popsicle comes free. Place in a champagne saucer or wine glass with a fresh raspberry and a rose petal and pour sparkling wine over.
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Blueberry Lemonade Popsicles
Make homemade sugar-free blueberry lemonade popsicles in zipper top freezer pop bags. These low-carb naturally flavored ice pops are a refreshing treat!
Recipe => https://lowcarbyum.com/blueberry-lemonade-in-freezer-pop-bags/
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*slurps popsicle but in a gay way*
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Lava Flow Popsicles (Vegan)
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