Happy Popsicle Week!

There are only a couple more days of this official celebration of all-things-frozen-and-delicious, hosted by the creative and affable, Billy of Wit & Vinegar. This is year two of his popsicle round-up, featuring a lineup of insanely creative recipes from bloggers across the interwebs. This exhaustive list will keep you inspired and glued to your popsicle mold well into early fall.

I’ve been making some sort of fruity popsicle, since I was five. I owe any popsicle prowess to my mom. She kept it simple and would freeze our Juicy Juice in the most adorable, kid-sized Tupperware molds. I wish I still had them. I’ve since moved on to a little more “involved” popsicle, adding whole fruits, coconut milk, nuts, and even edible flowers to the mix. This summer, however, was the first time I thought of adding a little extra kick: rosé!

Around our house, with two sommeliers in the kitchen, these boozy popsicles are affectionately known as “somm pops.” I think we’d imbibed a tad too much wine one evening, when we came up with the title. We ended up sketching plans for a recipe book, featuring popsicles made with wine, perfectly paired with their other ingredients. The next morning, the whole idea sounded ridiculous, but I’m still rocking their new name!

Keep in mind that booze doesn’t freeze as solidly as water or juice does. In fact, these particular pops melt kind of quickly, if you’re standing in the hot, summer sun. I wouldn’t decrease the amount of rosé in the recipe, however. The whole point is to enjoy a delicious, frozen, sangria-like concoction on a stick. I kept mine chilling in an iced wine bucket, and they didn’t melt as fast. You’ll notice a darker color at the top of these popsicles. I added a little blackberry liqueur, just before I froze the pops. I will most likely omit this on my next recipe, since the liqueur melted almost instantly. It made for a beautiful color, though.

strawberry + watermelon rosé popsicles | somm pops

• 10 ounces dry rosé {I went with Lorenza rosé}
• 7 ounces watermelon juice
• 1 ounce blood orange liqueur {I used Solerno}
• 1 ounce agave nectar
• 1 ounce lime juice
• 6-7 sliced strawberries

1. Chill down your rosé, so you’ll have something to sip on, while you make your pops.
2. Juice your watermelon. I used my Hurom juicer, but you can also simply blend watermelon chucks and then pour the juice through a fine-mesh strainer to remove any particulates.
3. In a bowl, combine the rosé, the freshly juiced watermelon, orange liqueur, agave nectar, and lime juice. Whisk well to incorporate.
4. Place two or three sliced strawberries into each popsicle mold and pour the rosé mixture on top, leaving about 1/4″ space at the top, so the liquid has room to expand.
5. Add your popsicle sticks and freeze at least three hours or until solid.

• This recipe makes ten popsicles. I used the Prepworks mold, sold on Amazon.
• Remember, these are boooooozy pops, so they will melt faster. That’s not exactly a bad thing, when you want a light, summery buzz. You just have to enjoy them quicker.
• Substitute any other berries you have on hand. Raspberries would be divine here.

So, I can’t leave out a tasting note on the Lorenza rosé. It has been one of my favorite pink wines this summer. In fact, I picked up an entire case, and I’m up for another one soon. Lorenza is crafted by a lovely mother and daughter duo, Melinda Kearney and Michèle Lorenza Ouellet. Their wine is crisp, dry, delicate, and delicious. The aromas and flavors in this rosé were a perfect match for the strawberries and watermelon in the popsicles.

lorenza rosé, california, 2014

• On the eyes  –  It’s a brilliant, pale peach.
• On the nose  –  Slightly under-ripened strawberry, quince, and pear, with light, floral aromas.
• In the blend  –  44% Grenache, 33% Carignan, 15% Mourvèdre, 8% Cinsault.
• On the palate  –  This rosé is dry and crisp with a racy, mouthwatering acidity. Lean and light in body, Lorenza still has an almost satin-like mouth-feel, supplied by the rich fruit on the palate. Lots of strawberries with a clean, mineral-driven, balanced finish. More, please.
• On the table  –  I loved pairing this rosé with a watermelon caprese salad. The acidity in the wine was a perfect complement to the fresh mozzarella. Rosé isn’t only for delicate food presentations, either. Enjoy this wine with briny oysters, any summer salads, or, one of my favorites, a veggie burger with ample amounts of avocado.
• On the shelf  –  Find it for around $19.

What kind of popsicles are you making this summer? If you haven’t made any yet, here are a few other boozy pops I’m definitely going to try over the next few weeks. Whether you call them “poptails,” “cocktail pops,” or “somm pops,” get out and make yourself some!

• Spicy Tequila Sunrise Popsicles, via Floating Kitchen
• Dark & Stormy Popsicles, via Brooklyn Supper
• Sweet Summer Blackberry & Nectarine Margarita Popsicles, via She Eats
• Pimm’s Popsicles, via the Little Epicurian
• Moscow Mule Popsicles, via Shutterbean
• French 75 Cocktail Pops, via Probably This
• Watermelon & Lime Tequila Popsicles, via So…Let’s Hang Out
• Raspberry, Lillet & Lemon Verbena Popsicles, via the Bojon Gourmet
• Mango Bourbon Smash Popsicles, via the Frosted Vegan

I’ll add a little catch-up on the happenings from the garden this past week. It has been super hot and toasty with little rain, so I have had to water a little more frequently. No watering was necessary in June, but it is definitely the stereotypical summer now. Full-on heat and sunshine. And the new “secret garden” that we build along the side of our detached garage is seriously taking off. I’m so glad we turned a formerly fenced-in waste of space into an eye-catching and engaging edible growing area.

Happiest of weekends to you!

Jayme

Cheers!!