Popsicle Experiment: Moscato, Ginger beer, and Strawberries

I wenphotot wandering today around my neighborhood, under the guise of picking up some last minute things for my trip. I ended up picking up those things (books, travel charger for South Africa’s weird plugs, etc)…and a few other things, too: popsicle molds (i’ve been wanting to for a few weeks), moscato wine, and ginger beer. So tonight, I present: Moscato-Ginger beer-Strawberry-Basil Popsicles. Update: I froze them overnight…and they worked!

The inspirations:

  • ImageI went to a cute home gadget store. and saw a popsicle mold I liked…and wasn’t too expensive.
  • I went into the local wine shop just because. They were tasting an awesome moscato d’asti. I didn’t get that for today’s experiment–why use a $20 bottle of wine when mixing with other ingredients and playing around? Instead, I hit up the $9 bin at the schmancy liquor shop down the street and also saw some ginger beer while I was there. Inspiration born.
  • We had strawberries and basil laying around

The Ingredients

  • Image8 oz Moscato (I figured sweetness was good in a popsicle) (i may actually have to cut the amount down for next time)
  • 1 bottle of ginger beer
  • 4 strawberries minced small
  • 3 pieces watermelon (I forgot I dropped these in too) minced

The Method

  1. Mix up the wine and the ginger beer–the fizziness created the feeling of moscato d’asti (sparkling moscato)
  2. Drop in the fruitImage
  3. Chiffonade the basil (roll it up and slice it finely)
  4. let the fruit sit in the wine for a while
  5. Pour into popsicle molds and freeze!
  6.  Update: Freeze overnight…success!

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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