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Matcha Puppy Chow Cake

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Light, floral popsicles that marry sweet tropical lychee with a splash of crisp rosé wine for a sophisticated warm-weather treat.

Ingredients

Scale
  • 1 cup canned lychee fruit, drained and roughly chopped (reserve syrup)
  • 1 cup lychee can syrup (or lychee juice)
  • 1 cup dry rosé wine, chilled
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp granulated sugar (optional, to taste)
  • 6–8 whole lychees (fresh or canned) for inserting into molds

Instructions

  1. In a blender, combine the lychee syrup, rosé wine, lemon juice, and sugar. Blend just until the sugar dissolves.
  2. Stir in the chopped lychee pieces.
  3. Place one whole lychee into each popsicle mold cavity.
  4. Pour the rosé-lychee mixture over the whole fruit, leaving about 1/4-inch headspace for expansion.
  5. Insert sticks and freeze until solid, at least 6 hours or overnight.
  6. To unmold, briefly run warm water over the mold exterior and gently pull out the popsicles. Serve immediately.

Notes

  • For a non-alcoholic version, replace rosé with sparkling rosé grape juice.
  • Adjust sweetness by omitting or increasing the optional sugar.
  • Add a few edible rose petals for extra floral notes and visual appeal.
  • If your rosé is especially dry, taste the mix before freezing and sweeten as desired.

Nutrition

Keywords: lychee popsicle, rosé wine dessert, summer frozen treat, floral pops, adult popsicle

Find it online: https://recipesfoodeasy.com/matcha-puppy-chow-cake/