- 1 (750ml) bottle Torresella Prosecco
- 1/4 cup and 2 tbsp lemon juice
- 1/4 cup sugar
- 1 ½ cups water
- 1 pack of edible flowers
Combine the lemon juice, sugar, and water in a medium bowl and stir until the sugar dissolves. Add the edible flowers and the Torresella Prosecco until 3/4 full in a popsicle mold. Top with lemonade blend. Cover, add popsicle sticks, and freeze until solid (between four to six hours).