A festive accompaniment to canapés, iced wine lollies are taking the world by storm! Wine doesn’t freeze very hard, so it’s best to help the process along by setting your freezer to its coldest setting and switching on the “express-freeze” function if your freezer has one. Your ice lollies will melt fairly quickly, so serve straight from the freezer and hand your guests a paper serviette.
Duo of iced bubbly lollies and rosé ruby grapefruit lollies
In a large bowl, combine 500ml (2 cups) MCC brut, 65g castor sugar and 80ml (1/3 cup) water. Stir gently until all of the sugar has dissolved. In another large bowl, combine 500ml (2 cups) dry rosé wine, 70g castor sugar and 125ml (½ cup) sparkling ruby grapefruit juice. Stir gently until all of the sugar has dissolved. Place edible flowers, berries and pomegranate rubies into 15 ice lolly moulds, then divide the rosé-brut syrup among the moulds and insert the sticks. Place in the freezer until hard, 4 hours or overnight.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Annalize Nel