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Pushable Rosé Pops

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.
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  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 30 min
  • Yield: 12 pops
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Ingredients

1 1/2 cup raspberry apple juice

Four .25-ounce packets unflavored gelatin (about 3 1/2 tablespoons)

1/4 cup superfine sugar

2 1/2 cups chilled rosé wine

Six 1/4-inch-thick slices vanilla pound cake or other sturdy plain cake

3/4 cup fresh raspberries

Directions

Special equipment:
Twelve 7 1/4-inch-tall pushable pop molds
  1. Pour the juice into a medium saucepan and sprinkle over the gelatin. Let stand until the gelatin is absorbed, 2 to 3 minutes.
  2. Add the superfine sugar and heat over low just until the gelatin and sugar dissolve, about 1 minute.
  3. 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.)
  4. 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.
  5. 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.