These Fruity Edible Flower Rosé Popsicles are a new way to sip your Rosé – with fruit and edible flowers to boot!
Have you ever cooked with edible flowers? I guess I wouldn’t exactly call this recipe “cooked” but it certainly features lots of edible flowers – don’t be shy, eat them! Many edible flowers are actually pretty mild. Aside from the idea just being a little weird, it really isn’t bad.
Lavender and rose are my favorites, and people cook with them quite often. They really lend a nice, subtle floral flavor to sweets and baked goods (just make sure you pair it with fruit and aren’t too heavy handed).
Southern Living did an article on edible flowers a while back – I’m sure you’ll recognize quite a few of those flavors. Today’s recipe uses pansies and fuchsias, but I think hibiscus and rose would also be delicious.
Serve these at your next adult spring/summer function and they’re sure to be a hit. A more kid friendly version can be made with white grape juice and some fruit – super easy!
This is the popsicle mold I used. Alcohol takes a bit longer to freeze, so be sure to make these far enough ahead you have at least 24 hours to freeze. Also, these turned out a bit icy because my wine was a tad dry. I would use a sweeter Rosé or dessert wine for these pops.
Pro-tip: to make removing the pops a bit easier, focus on getting the sticks as straight as possible when freezing. When it comes time to take them out, a quick trip under a hot faucet makes for a super smooth removal.
Fruity Edible Flower Rosé Popsicles
How many different types of edible flowers have you tried? What is your favorite? Hit me up – I’m @awayfromthebox on all social media!
Until next time. X
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- 1/2 bottle of Rosé (750mL bottle; 1 1/2 cups)
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup strawberries, halved, fresh or frozen
- edible flowers, like pansies or fuchsias
- 1 1/2 c. white grape juice (optional)
- Rinse and dry a popsicle mold.
- Place 2-3 berries and 1-2 edible flowers in each mold, alternating order to get a nice variation of fruit and flowers.
- Fill the molds with the Rosé or white grape juice, leaving about 1/4″ space at the top for the liquid to expand.
- Tap gently to release any air bubbles, then place the lid on the mold.
- Slide the stick in about halfway, taking care to get each at straight as possible. Use fruit or flowers to keep these in place, if needed.
- Place flat and upright in the freezer and chill overnight – 24 hours.
- For easy removal, run under a hot faucet for 5-10 seconds, gently pull away the lid, and use the sticks to remove them from the mold.
- Keep frozen until serving.
- popsicle sticks
- popsicle mold
Use white grape juice for a non-alcoholic or kid-friendly variation!
- Prep Time: 5 minutes
- Category: Snacks
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Keywords: edible flower popsicles, rosé popsicles, strawberry and blueberry popsicles
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