For a Mother’s Day homemade treat that doesn’t involve turning on the stove or the oven, how about some strawberry and rosé ice pops? This recipe, from Teresa Barajas, was sent to us by the California Strawberry Commission.
Fun and refreshing, the ice pops are infused with rosé wine (photo #1). There is no added sugar. Nutrition per pop is 59 calories, 4g carbohydrate, 3g sugar and 4mg sodium.
A friend of ours “double dips” by dipping the ice pop into her glass of rosé. This recipe does something similar (photo #2).
Here are some rosé wine ideas for Mother’s Day.
We recommend a lighter, sweeter style of rosé. Ask for direction at your wine store.
You can also serve a rosé sangria with the ice pops.
1. PLACE 9 strawberries and the water into a blender; blend until puréed.
2. SLICE the remaining 3 strawberries and distribute among ice pop molds.
3. POUR the strawberry purée into the molds and freeze for 30 minutes. Place a wooden stick in each ice pop and return to freezer until solid.
Along the central and southern coasts of California, a rare combination of special climate and special soils make California home to nearly 90% of America’s strawberry crop.
With cool morning mists from the Pacific Ocean and warm afternoon sun, strawberries grow sweet and juicy.
All hundreds of California strawberry farmers are cultivating the majority of all the U.S.-grown strawberries on less than one percent of the Golden State’s farmland.
In many cases, strawberries are grown by second- and third-generation farmers, with the help of farm workers, whose hand-picking labors make it possible to enjoy California strawberries for much of the year.
Strawberries are America’s third most popular fruits (see the chart below).
Discover more about California strawberries at CaliforniaStrawberries.com.
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