Charity Ferreira

Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.

If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.