- 6:40 Prep
- Makes 9
750ml rosé wine
1 1/2 tablespoons caster sugar
54 unsprayed pink rose petals
1Pour half the rosé into a large jug and add the sugar. Stir until completely dissolved. Add remaining rosé and stir to combine. Set aside for a few minutes, until the liquid is clear again.
2Divide half the rose petals among nine 80ml (1/3 cup) popsicle moulds. Pour in enough rosé mixture to fill each mould to about half full. Place in the freezer for 30 minutes or until partially frozen.
3Insert a paddle-pop stick into the centre of each mould. Add the remaining rose petals. Divide remaining rosé mixture among moulds. Place in the freezer for 6 hours or until frozen.