120 g almond milk

120 g mineral water

1 nectarines apricots

rose petals or other edible flowers

Aged Balsamic Vinegar of Modena PGI

Preparation: 10’ plus the freezing time

Difficulty: easy

Put on the bottom of every ice pop mould a spoonful of aged Balsamic Vinegar of Modena PGI and swirl to make it stick also to the sides, then put in the freezer to chill.

Cut the fruit into thin slices. Put some slices in the moulds with some flower petals. Fill the moulds to half their capacity with barley syrup and put them back in the freezer. When the liquid starts solidifying, top with other fruit, petals and syrup until full.

Freeze completely.

Tip: change the types of fruit using products in season like strawberries, cherries, woodland fruits or pieces of fresh figs.