If there's one book that sums up how the general population feels about summer, it's Yes Way Rosé by Erica Blumenthal and Nikki Huganir. This frozen spiked pink lemonade is the book's essence distilled into one recipe, and is an ideal way to kick off summer. You can skip the rosé- and rose-infused simple syrup in favor of the standard issue kind, but the extra dimension of pink wine is a welcome addition.
Reprinted with permission from YES WAY ROSÉ © 2019, by Erica Blumenthal and Nikki Huganir, Running Press
Yield: 16 popsicles
Prep Time: 5 minutes, plus freezing time
Cook Time: 5 minutes
Total Time: 10 minutes, plus freezing time
For the Rosé Simple Syrup:
½ cup dry sugar
½ cup dry rosé
3 tablespoons rosewater
For the Popsicles:
1¼ cups rosé
1¼ cups water
¾ cup fresh lemon juice
¾ cup rosé (or standard) simple syrup
1 tablespoon grenadine
1 peach, diced
1. Make the simple syrup: In a small saucepan, bring the sugar, rosé, and rosewater to a boil. Simmer until the sugar water is dissolved, about 3 minutes. Remove from the heat and let cool completely. Store syrup in a glass jar and save for up to 1 month.
2. Combine all ingredients except for the peach in a large bowl. Use a liquid measuring cup to carefully fill popsicle molds about halfway with the mixture. Freeze until just set, about 1 hour.
3. Add a few cubes of peach to each mold (the set layer prevents the peach from sinking to the bottom) and add more of the rosé lemonade mixture—just enough to fill the molds about three-quarters of the way. Insert popsicle sticks and freeze until completely set, about 4 hours.
4. Run the molds under warm running water for a few seconds to loosen the popsicles, then remove and serve. Drink any leftovers or use to make ice cubes.