A Jerry James Stone Recipe
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Ingredients
- ¼ cup water
- ¾ cup sugar
- 1 Bottle Champagne
- 1 ounce edible flowers
Instructions
- Combine 1/4 cup of water and 3/4 cup of sugar in a small sauce pan, and warm it over a medium heat until the sugar has dissolved. Remove from heat.
- Let the syrup cool slightly and then add in the bottle of champagne, mixing enough to combine. You don't want to lose all those bubbles, so I suggest chilling the champagne first for this reason. Simply place it in a bucket of ice for about 45 minutes prior to opening.
- Divide the edible flowers amongst the popsicle molds, being sure to not over fill them. You only need about 3-5 flowers per popsicle, depending on their size. Too many and the popsicles will break when you remove them.
- Measure out the champagne syrup. You should have about 3 1/2 cups; add some water if you're a bit short. Divide the syrup between different popsicles. Add the popsicle sticks, moving the flowers around so they are somewhat evenly dispersed.
- Freeze the pops for at least 10 hours before serving. To remove the pops, dip the mold in lukewarm water for about 5 seconds and then give the sticks a little wiggle to dislodge them.
- Enjoy!
