May I have your attention please!!! In case you’ve been living under a rock, rosé wine is all the rage. And I am so glad! My mom and dad drank rosé when I was growing up and it’s been a summer go-to in France forever. A chilled glass of this lovely pink drink is the perfect accompaniment to a hot summer day.
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And this year the summer must have treat is rosé popsicles. You can order them on-line, or you can “DIY” and just make them yourself.
My popsicle mold makes 8 1/4-cup pops. There are many different molds on the market, but I like this one because it uses disposable wooden sticks. It’s just like mine except it makes TEN pops, perfect!
Just as with white and red wines, there are many different tastes in rosé wine. Most French rosés are fairly dry, which means low sugar content and not too sweet.
I tend to stick with rosés from the Provence region of France as I seem to like most of them. These are perfect to enjoy with appetizers, perhaps a charcuterie and cheese platter. They also go well with summer salads and fish dinners! You can even serve rosé with a good steak! Heck, do it the french way and try it with “steak frites;” basically, grilled steak with french fries…ummm, YUM!!
Here is a guide to 10 different styles of rosé wines, maybe you can identify which you would prefer from the descriptions. Although, since most rosés are under $15 a bottle, it won’t cost much to experiment!
Please eat your popsicles responsibly, these are alcoholic treats! For a non-alcoholic frozen pop my daughter, Alex, made these Watermelon Lime Basil Ice Pops …yummy!
Slice 1 cup of the strawberries and add to a blender or food processor with the simple syrup and lime juice.
Process until well blended.
Stir the wine into the mixture.
Fill your popsicle molds to within 1/2-inch of the top.
Freeze for one hour.
Thinly slice the remaining strawberries.
Remove the pops from the freezer and put some of the sliced strawberries into each pop. Push them down into the partially frozen concoction and they should stay.
Add the sticks and return the pops to the freezer for at least 4 hours or overnight.
To remove the pops from the molds, dip into warm water, being careful not to get water inside the mold. Popsicles should release easily.
You can use any berries in these pops; try blackberries or blueberries or raspberries. For the perfect patriotic treat, combine blueberries and strawberries. Make the liquid just using puréed strawberries, and then add some whole blueberries along with the sliced strawberries.
Did you catch our week? It should have been called Comfort Food Week. Vince shared his grandma’s Macaroni and Cheese recipe, the we had Jurga’s BBQ Ribs, then Debbie’s Black-Eyed Peas! It’s a full meal…and definitely comfort food!
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Anna, Jurga, Debbie, and Kyle