My raspberries all sank to the bottom. What went wrong?

This happens when the gelatin mixture is too thin when you pour it into the molds. The crucial step is to chill the liquid in the fridge, stirring every 10 minutes, until it thickens to the consistency of a thin syrup. This thickened liquid is what suspends the fruit in the middle of the pops.

Can I use regular popsicle molds instead of pushable pop molds?

Yes, you can. The assembly process is the same. Just be aware that because these are a soft gelatin set (not a hard freeze like an ice pop), they may be a bit more delicate to remove from traditional molds.

My Pushable Rosé Pops didn't set firmly. Why?

There are a couple of possibilities. The most common is that the gelatin was overheated or boiled, which can damage its setting ability. Another possibility is that the ratio of liquid to gelatin was off. Be sure to use the specified four .25-ounce packets for the best result.

Pushable Rosé Pops: The #1 Ultimate Chic Party Recipe

Chic & Fun Pushable Rosé Pops: The Ultimate Adult Party Treat

An adults-only pushable pop featuring a rosé wine and raspberry apple juice gelatin mixture. The recipe involves creating a sweet gelatin base, which is then layered into push-pop molds with a round of vanilla pound cake at the bottom and fresh raspberries in the middle. The pops are refrigerated until firm, creating a sophisticated, boozy treat.

Author: Evelyn
Prep Time: 1 hour 5 minutes (includes initial chilling time)
Cook Time: 1 minute
Total Time: 4 hours 6 minutes (includes final setting time)
Yield: 12 pops
Category: Dessert
Method: Gelatin Setting, Layering
Cuisine: International

Ingredients

1 1/2 cup raspberry apple juice
Four .25-ounce packets unflavored gelatin (about 3 1/2 tablespoons)
1/4 cup superfine sugar
2 1/2 cups chilled rosé wine
Six 1/4-inch-thick slices vanilla pound cake or other sturdy plain cake
3/4 cup fresh raspberries

Instructions

Pour the raspberry apple juice into a medium saucepan and sprinkle the gelatin over it. Let it stand for 2 to 3 minutes until the gelatin is absorbed.
Add the superfine sugar and heat over low heat, stirring until the gelatin and sugar dissolve, which should take about 1 minute.
Pour the gelatin mixture into an 8-inch square baking dish and stir in the chilled rosé wine.
Refrigerate the mixture for 30 to 45 minutes, stirring every 10 minutes, until the gelatin just begins to thicken but is still pourable.
While the gelatin sets, use a pushable pop mold as a cutter to cut 12 thin rounds from the pound cake slices.
Press 1 cake round into the bottom of each of the 12 push-pop molds. Place the molds in the freezer while the gelatin finishes setting.
Fill each mold halfway with the thickened gelatin mixture.
Press 1 or 2 fresh raspberries into the center of the gelatin in each mold.
Fill the molds the rest of the way with the remaining gelatin mixture, tapping each mold gently to release any air bubbles.
Refrigerate until completely set and very firm, for at least 3 hours.
Serve chilled.

Notes

This recipe requires 7 1/4-inch-tall pushable pop molds, which are also used as a cutter for the cake base.
It is important to stir the gelatin mixture while it chills to ensure an even consistency before pouring.
Because this recipe contains alcohol, it is intended for adults only. Gelatin made with alcohol will have a softer set than non-alcoholic versions.

Find it online: https://cookupjoy.com/pushable-rose-pops/