|1||strawberries — sliced|
|1/3 cup||rooibos — brewed|
|1 tsp||vanilla — extract or paste|
|250 ml||wine — rosé|
In a small saucepan, add strawberries, honey, vanilla and rooibos tea (be sure to take the teabag out when adding to the pan). Simmer on a low heat to macerate until a jammy taste is achieved. Do this for about 10 minutes on a medium heat.
Set aside in a jug to cool. Add the rosé wine and stir to combine.
Pour into the ice lolly molds, making sure all are securely closed and leave in the freezer for 6 hours or better yet overnight.