I present to you: the riesling poptail! It’s a boozy treat served on a stick and I seriously can’t get enough. I was first introduced to the poptail a few summers ago at a now defunct restaurant in Toronto, and I could barely contain myself. Since that magical evening, I’ve tried my hand at a few homemade variations and although a few of them were pretty good, none had proven blog worthy until now. Recreated ENTIRELY by a recipe my friend Molly recently shared, it’s one part white wine, one part simple syrup, kicked up big time with a few edible flowers. It’s pretty, it’s refreshing, and it’s officially THE thing to make this summer.
PS: Roasted Strawberry & Coconut Popsicles | Cookies and Cream Popsicles | Peaches & Cream Popsicles | Rootbeer Float Popsicles | Blueberry Vanilla Breakfast Popsicles and Pumpkin Spice Latte Popsicles
Read on for the recipe!
- Simple syrup (1/4 cup sugar + 1/4 cup water cooked until sugar dissolves)
- 2 cups white wine (I used a riesling)
- Edible flowers (I used carnation petals)
- Place your white wine in a bowl and stir in simple syrup, to taste. I added all of it because I have a terrible sweet tooth, but you may want them less sweet.
- Place a few edible flowers at the bottom of each popsicle mould.
- Add popsicle sticks and freeze for 4 hours!