Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.
Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri. But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.
Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.
I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.
These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!
I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!
These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!
1 heaping cup (150 gm) peeled, chopped pear
1 heaping cup (150 gm) stemmed, quartered strawberries
12 ounces rose (preferably one that isn’t terribly sweet)
2 ounces simple syrup
½ cup sliced strawberries, optional
Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!
I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.
Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas. Although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me.
Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?
As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.
Thankfully, it only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. In the end, I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Emphatically, this combo is one serving at all future summer bashes.
Making the Margs
Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an 1.5 ounces of simple syrup in a shaker. First, fill with ice and shake until the mixture is seriously icy. Afterwards, pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced.
This recipe batches easily for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, then they will come.
Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!
If you like these rosé margaritas you should check out:
These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!
Total Time:5 minutes
1 ounce silver tequila
1 ounce fresh lime juice
1–1/2 ounces simple syrup (made with equal parts water and sugar)
4 ounces rosé wine (I prefer one not too sweet)
salt for rimming glass
In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately.
Break out your glassware and some bar snacks because it’s time for show and tell! Today I’m spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards , and we’re going to talk the ins and outs of these boozy pinot ritas! If you’re curious and thirsty, you most definitely came to the right place!
Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survival
Where We Stayed
In place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur events didn’t start until Sunday, so we spent just over 24 hours in the city as a family. It’s fun to watch your kids explore new places, and at 3 and 1, Aimee and George found a bit of adventure everywhere we went. Living room chairs and tables were new jungle gyms. Sidewalks were their ultimate playground for jumping, dancing, and crawling. Friends, I learned last weekend that my kids, given enough patience and nap time and ice cream, are willing and able to travel. While the trip was not without a few hiccups or emergency diaper changes, I think we really have a shot at a future of family traveling. TBD.
Saveur Blog Awards
Once the blog awards crew arrived, the weekend really amped up. I was thrilled to see my dear friend Erin for a second time, and I even got to meet my long-time interwebs lady friend, Rebecca. These two, along with the multitude of other beautiful faces I met throughout the weekend, filled the days with laughter and served as excellent sources of encouragement and relation. Sometimes, as a blogger, you start to feel a little like an island, and it was so reassuring to hear from friends who are in the thick too.
Making New Friends
The kind folks at Saveur set up a fabulous weekend of events for the finalists, including tours of Charleston, cocktail parties, pub crawls, and even panel discussions where we got to hear from industry experts about the ins and out of marketing, brand management, publishing, and social issues within the food industry. Yes, I met Deb, the fairy Godmother of blogging, and yes, she is as delightful and charming and sincere as you might have gathered from her writing. We heard from a number of other authors and even a few Southern entrepreneurs like Carrie Morey and Brooks Reitz.
My biggest surprise of the weekend was how kind everyone was! Sure, we were all on our best behavior for the weekend, but I was still shocked at how quickly I grew to like so many of the other bloggers and Saveur staff members. It kinda felt like a weekend of summer camp, except there was a ton of booze, the food was great, and no one woke up covered in shaving cream or sunblock. Basically, it was just really rewarding to share in the excitement with a lot of like-minded people, and that was probably the best part of the whole trip.
A “W” for Wood and Spoon!
I was honored to bring home the Reader’s Choice Award in the Best Baking and Sweets category. Although I attribute the win, in large, to the votes of my husband and my crazy-dedicated Selma friends, I am also aware that much of the success of this baby blog has been due to the help, encouragement, and inspiration that I’ve received from other blogger friends like Erin and Rebecca. It’s kinda like that scene from “Mean Girls” where Katy Herron breaks her homecoming crown into pieces and throws bits of it to other girls in the crowd; any win I experience in this new “career” is shared with the beautiful friends who have sewn into this site.
It’s a thrill to bring home a trophy, but the joy comes with the people who earned it with me. I will forever pinch myself with delight that I get to do something I love so much and that other people, like you readers, want to be a part of it. So thanks. Y’all are the best.
Alright, now let’s talk about these pinot ritas. This recipe was inspired by a cocktail we enjoyed on our recent trip to Portland. Leading up to the awards weekend, we were promoted by Savuer to create a seasonal cocktail recipe using tequila. The winning cocktails were shared at the opening ceremony night, and although my cocktail didn’t win, I couldn’t stand to not share the recipe with you all. Made with a pinot noir simple syrup and classic margarita ingredients, these pinot ritas are sweet, tart, and boozy in all the right places. You need them. So let’s learn how to make ’em.
Making Pinot Ritas
We start by preparing the pinot noir reduction. Simply cook down the red wine with a bit of sugar until it becomes thick and syrupy. You can prep this in advance and store it in the fridge for up to two weeks. Once the reduction cools, making pinot ritas is rather like making a classic margarita. Add some tequila, orange liquor, lime juice, and the pinot noir syrup to a cocktail shaker filled with ice. Shake, shake, and shake some more until the whole thing chills. Pour the contents of the shaker into a salt-rimmed glass and garnish it with a lime wedge. Easy as pie, these pinot ritas are a surefire way into the hearts of both wine enthusiasts and tequila lovers. Everybody wins.
So whip up a glass (or four) of these pinot ritas to start your week off on the right foot. These boozy treats are perfect for the fall and are a must-make in the weekends ahead. Give them a try and let me know what you think! Thank you again for all of your votes, support, and enthusiasm for baking and sweets. You guys make this worthwhile and I couldn’t ask for any more than what you’ve given me. Cheers to you!
If you like these Pinot Ritas, you should check out:
Made with a pinot noir simple syrup, these pinot ritas a sweet and tart, wine-flavored take on the classic margarita. Make one or batch it for a crowd!
For the pinot noir syrup:
8 ounces pinot noir
1/2 cup sugar
For the Pinot Rita:
Margarita salt (Optional)
2 ounces tequila blanco
1 ounce fresh-squeezed lime juice
1 ounce pinot noir syrup (Recipe below)
1/2 ounce Cointreau, or other orange flavored liquor
Lime wedges, for serving (Optional)
To prepare the pinot noir syrup:
Stir the pinot noir and sugar in a small saucepan set over medium heat. Bring to a boil and continue to cook until the contents of the pan have been reduced to 4 ounces, about 15 minutes. Allow to cool and chill completely in a heat-proof container in the fridge. The syrup will make about 4 Pinot Ritas.
To prepare the pinot rita:
Salt the rim of your glass, if desired. Combine the tequila, lime juice, pinot noir syrup, and Cointreau in a cocktail shaker. Fill the shaker with ice and shake vigorously for about 30 seconds. Pour the entire contents of the shaker into the prepared glass. Serve with a lime wedge, if desired.