Why should kids have all the summer frozen-treat fun? When a frozen push-pop is infused with rosé wine, fresh berries and pound cake, a grown-up can happily relive the good ol' days.
Recipe courtesy of Food Network Kitchen
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Total:
4 hr 20 min
Active:
30 min
Yield:
12 pops
Level:
Easy
Total:
4 hr 20 min
Active:
30 min
Yield:
12 pops
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: Twelve 7 1/4-inch-tall pushable pop molds

Pour the juice into a medium saucepan and sprinkle over the gelatin. Let stand until the gelatin is absorbed, 2 to 3 minutes.

Add the superfine sugar and heat over low just until the gelatin and sugar dissolve, about 1 minute.

Pour the gelatin mixture into an 8-inch square baking dish and stir in the wine. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)

Use one 7 1/4-inch-tall pushable pop mold to cut out 12 thin rounds of pound cake from the slices. Press 1 round in the bottom of each mold. Freeze the molds while the gelatin sets.

Fill each mold halfway with the gelatin mixture, then press in 1 or 2 raspberries. Fill the rest of the way with the gelatin mixture, tapping each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Serve.

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