Rosé ice blocks recipe

Celebrate National Rosé day the right way with these delicious rosé ice blocks!

INGREDIENTS

• 1 bottle (750mL) Rosé
• 1 ½ tbsp caster sugar
• Rose petals or edible flowers
• Ice block moulds and sticks
  
  

METHOD

1. Pour half the Rosé into a jug and add the caster sugar.
2. Stir until the sugar has completely dissolved and the liquid is clear.
3. Add the remaining Rosé, stir and then set aside for a few minutes.
4. Pour the mixture into ice block moulds, along with half the rose petals, and partially freeze for 30 minutes.
5. Remove from freezer, add the remaining rose petals and the ice block sticks, and freeze for a further 6 hours or until frozen.
6. When ready to serve, remove from moulds.