Categories: frozen dessert

Ingredients

• 6 raspberry herb tea bags
• 3 Tbsp. sugar
• 6 sprigs fresh thyme
• 3 cups rose wine

Directions

1. Place eight 5-oz. paper cups in a shallow baking pan.
2. In a medium bowl combine tea bags, sugar and thyme sprigs. Add 2 cups boiling water. Let stand 5 minutes. Remove and discard tea bags and thyme.
3. In a blender combine tea mixture and raspberries. Cover; blend to combine. Strain mixture through a fine mesh sieve; discard seeds. Let stand 5 minutes. Using a spoon, remove any foam from top of the tea mixture. Stir the wine into the mixture; pour into prepared paper cups. Cover each cup with a square of foil. Using a knife, make a small hole in center of each foil square. Slide a wooden craft stick or straw through each hole and into the mixture. Freeze overnight.
4. To serve, peel paper cup off pop. Serve at once or place in a large glass set in ice.

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