La Sucette Recipe

Prepare gelatin (if using)

If using powdered gelatin: sprinkle 2 tsp over 15 ml cold water and let bloom 5 minutes. If using agar-agar, dissolve per package instructions in a small amount of warm water.

In a small saucepan over low heat, warm 250 ml rosé with 30 ml simple syrup just until steaming — do not boil. Remove from heat.

Stir in the bloomed gelatin (or dissolved agar) until fully dissolved and incorporated into the rosé. Allow the mixture to cool for 5 minutes but remain pourable.

Whisk 120 g strawberry Greek yogurt until smooth. If the yogurt is very thick, thin slightly with 1–2 teaspoons rosé until it becomes a thick but pourable consistency.

Gently fold approximately one third of the warm rosé mixture into the yogurt to temper it, then fold the yogurt back into the remaining rosé mixture to create a uniform pink, slightly opaque lollipop liquid.

Place silicone lollipop molds on a tray. Pour the rosé-yogurt mixture into each cavity, filling to about 90% (leave room for expansion). Insert lollipop sticks, set so they stand centered and straight.

Refrigerate for at least 2–3 hours, or until firm to the touch. If using agar, chilling time may be shorter; gelatin typically needs the full time.

When set, carefully remove lollipops from the molds and keep refrigerated on a flat tray covered with plastic wrap until service.

Chill 150 ml Grey Goose and 150 ml sparkling water thoroughly — cold liquids hold carbonation better.

Method A (recommended, safe): Use a hand siphon/cream whipper charged with a CO2 cartridge. Combine chilled vodka and chilled sparkling water in the siphon, charge with one CO2 cartridge according to the siphon's instructions, shake gently and refrigerate for 15–20 minutes to allow gas absorption. Dispense small 10–15 ml droplets into the small silicone spherical mold or into single-serve sterile pipettes/dropper vials and immediately seal or cap them.

Method B (if you have spherification experience): For a dramatic single-sphere, prepare small dropper vials with the charged carbonated vodka using specialized equipment or create frozen spheres with liquid nitrogen and then bubble CO2 into the vodka — only performed by trained professionals with proper safety gear.

Place filled spheres/pipettes in the refrigerator to keep cold and maintain carbonation. Use within 1–3 hours for best effervescence.

If using pipettes/dropper vials, label each and keep chilled until service. Each should contain about 10–15 ml of carbonated Grey Goose per serving.

Serve one rosé-yogurt lollipop on a chilled plate or stemmed glass rim per guest.

Just before presenting, place one carbonated Grey Goose sphere or pipette alongside or lightly rested on the lollipop stick so the guest can pierce or squeeze the carbonated vodka onto the lollipop.

Garnish with a fresh strawberry slice and a micro mint leaf on the plate. Pour 20 ml extra chilled rosé into a small tasting glass to accompany if desired (optional).

Instruct guests to either bite/lick the lollipop and then squeeze the carbonated vodka over it for an effervescent burst, or pierce the sphere to release the carbonated vodka onto the lollipop surface for a fizzy flavor contrast. Enjoy immediately.

Store leftover lollipops refrigerated (up to 48 hours). Carbonated vodka spheres should be used same day for best carbonation.