Summer Time Raspberry Ume Rose Popsicle

Desserts | Recipes
June 22nd, 2018
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Find the delicious in this very unusual Raspberry Ume Rose Popsicle.  It’s on the sour sweet side so it’s the perfect summer treat.

raspberry ume rose popcicles

The light

I had a very hard time photographing these Raspberry Ume Rose Popsicles. I have many many photos that I need to delete from my hard drive. Then as I was walking out the kitchen I saw this pocket of light streaming on the floor. I put my backdrop down and started shooting. These are the images from just a few hours ago on the first day of summer of 2018.

Raspberry Ume Rose Popsicle

Now about these Raspberry Ume Rose Popsicles… They are one of those throw everything in the blender type of recipes and pour into a mold. I used this syrup from Yume Boshi that I found at Healdsburg Shed a few weeks ago. It has a nice and tart finish.

To make it throw in a punnet of raspberries in a blender along with a cup and a half of your choice of Rose. I would recommend something on the sweeter side. Then add in a tablespoon of the Red Shiso Ume syrup. Blend until it’s all combined and pour into popsicle mold. Freeze for at least 4 hours. Ideally overnight.

That’s it. Super simple. If you can’t wait you can also turn it into a slushy by freezing the raspberries first and adding in some crushed ice.

Close Up of Raspberry Ume Rose Popsicle

You can also try these Quick and Easy Mint and Melon Beauty Pops or Super Simple Almond Gelato with Fruit Salad this summer.

 

Raspberry Ume Rose Popsicle
5 from 1 vote
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Raspberry Ume Rose Popsicle


Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 Servings
Author Rezel Kealoha

Ingredients

  • 1 Punnet Rasberries
  • 1 1/2 Cups Rose Wine (sweet)
  • 1 Tablespoon Red Shisho Ume Syrup
  • Popsicle Mold

Instructions

  1. To make it throw in a punnet of raspberries in a blender along with a cup and a half of your choice of Rose. I would recommend something on the sweeter side. Then add in a tablespoon of the Red Shiso Ume syrup. Blend until it's all combined and pour into popsicle mold. Freeze for at least 4 hours. Ideally overnight.

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