Description
Picture popping open a cool, refreshing push-pop bursting with the crisp taste of rosé wine, sweet raspberries, and a soft bite of pound cake. Sounds like the perfect way to beat the heat, right? That’s exactly what Pushable Rosé Pops bring to the party! With a 5-star rating from 1 review, these boozy, berry-packed treats are an easy, adults-only dessert that’s ideal for summer gatherings, picnics, or just chilling on the patio.
Ingredients
These pops use just a few ingredients to create a refreshing, grown-up treat. Here’s what you need and why each one matters:
- Raspberry Apple Juice (1 1/2 cups): Adds a sweet-tart base flavor.
- Why it matters: Balances the wine’s acidity and complements the raspberries.
- Substitution: Use plain apple juice or cranberry juice for a different twist.
- Unflavored Gelatin (Four 0.25-oz packets, ~3 1/2 tbsp): Sets the pops into a firm, pushable texture.
- Why it matters: Ensures the pops hold their shape without being too hard.
- Substitution: Use agar-agar (2 tbsp) for a vegan option, adjusting cooking time per package instructions.
- Superfine Sugar (1/4 cup): Sweetens the gelatin mixture.
- Why it matters: Dissolves easily for a smooth texture.
- Substitution: Use regular granulated sugar, but whisk longer to dissolve.
- Rosé Wine (2 1/2 cups, chilled): The star of the show for a boozy, refreshing kick.
- Why it matters: Adds crisp, fruity flavor with a fun adult twist.
- Substitution: Use white wine or sparkling juice for a non-alcoholic version.
- Vanilla Pound Cake (Six 1/4-inch-thick slices): Adds a soft, cakey layer.
- Why it matters: Provides texture and a sweet contrast to the tart gelatin.
- Substitution: Use angel food cake or shortcake for a lighter option.
- Fresh Raspberries (3/4 cup): Add bursts of juicy flavor.
- Why it matters: Bring fresh, tangy pops of fruit to each bite.
- Substitution: Use strawberries, blackberries, or blueberries.
Pro Tip: Use a dry or semi-sweet rosé for the best flavor balance, and choose firm, fresh raspberries to avoid mushiness.
Instructions
- Prep the Gelatin Mixture:
- Pour 1 1/2 cups raspberry apple juice into a medium saucepan.
- Sprinkle four 0.25-oz packets of unflavored gelatin (3 1/2 tbsp) over the juice and let stand for 2-3 minutes until absorbed.
- Add 1/4 cup superfine sugar and heat over low, stirring until dissolved (about 1 minute).
- Tip: Stir gently to avoid creating foam.
- Add the Rosé:
- Pour the gelatin mixture into an 8-inch square baking dish and stir in 2 1/2 cups chilled rosé wine.
- Refrigerate, stirring every 10 minutes, until the mixture thickens but is still pourable (30-45 minutes).
- Tip: Keep the rosé chilled to speed up the cooling process.
- Prep the Pound Cake:
- Use one 7 1/4-inch-tall push-pop mold as a cutter to cut 12 thin rounds from six 1/4-inch-thick pound cake slices.
- Press 1 round into the bottom of each of the 12 push-pop molds.
- Freeze the molds while the gelatin sets.
- Tip: Trim cake precisely to fit snugly in the molds.
- Assemble the Pops:
- Fill each mold halfway with the thickened gelatin mixture.
- Press 1-2 fresh raspberries into each mold.
- Fill the molds to the top with the remaining gelatin mixture, tapping gently to release air bubbles.
- Tip: Use a skewer to position raspberries evenly for a pretty look.
- Freeze and Serve:
- Refrigerate the molds until the pops are completely set and firm, at least 3 hours.
- Serve straight from the fridge or freezer, pushing up to enjoy.
- Health Benefit: Raspberries offer antioxidants and vitamin C, but these pops contain alcohol, so enjoy responsibly as a treat!