Author: Andrea Giang
Lychee and rosé wine blended together until smooth then poured into otter pop sleeves. These lychee rosé otter pops are so perfect for summer days.
- 2 - 20 ounce cans lychee, drained
- ½ bottle of rosé wine
- Remove lychee from the can. You’ll want about a pound of lychee. Reserve about a half cup of the lychee syrup for added sweetness. If you don’t want the extra sweetness, you can skip this step.
- Place the lychee in a blender or a food processor. Pour in half a bottle of rosé wine. Blend the two ingredients together until smooth.
- Use a funnel to pour the lychee rosé wine mixture into otter pop sleeves.
- Freeze overnight.
- Serve these lychee rosé wine otter pops cold.
Recipe by Ask Anna at https://askannamoseley.com/2019/06/lychee-rose-otter-pops/
3.5.3251