Yes Way Rosé Syrup:


For the Yes Way Rosé 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.

For the popsicles: Combine rosé, water, lemon juice, syrup and grenadine 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.

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.

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.

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