Frosé (Frozen Rosé) Ice Pops Recipe
Introduction
Frosé ice pops are a refreshing and elegant treat perfect for warm days. Combining frozen rosé wine with fresh berries and citrus, these icy pops deliver a sweet and tangy flavor that’s both sophisticated and fun.
Ingredients
- 6 ounces strawberries, hulled (about 1 1/2 cups)
- 2 ounces fresh raspberries (about 1/3 cup)
- 1 2/3 cups dry rosé (about half of a 750 ml bottle)
- 1/2 cup ruby red grapefruit juice, preferably fresh
- 2 tablespoons sugar
- 1 cup whole or sliced fresh strawberries and raspberries
- 10 (2.5-ounce) freezer ice-pop molds and sticks
Instructions
- Step 1: Purée strawberries, raspberries, rosé, grapefruit juice, and sugar in a blender on high speed until smooth. Strain the mixture through a fine-mesh sieve into a large measuring cup, discarding seeds and foam.
- Step 2: Divide the strawberry mixture evenly among the ice-pop molds, leaving about 1 inch of space at the top. Freeze until slushy, about 1 hour. Stir the mixture in the molds with an ice-pop stick, then add fresh berries and stir gently to combine.
- Step 3: Cover the molds, insert sticks, and freeze until the ice pops are fully solid, at least 4 hours.
- Step 4: (Optional) To make ahead, freeze the pops until solid, then transfer to an airtight container and keep frozen for up to 3 months.
Tips & Variations
- For a sweeter pop, increase sugar by 1 tablespoon or substitute with honey.
- Try adding mint leaves to the purée for a fresh herbal twist.
- Use any dry rosé you enjoy; the wine variety will slightly alter the flavor.
- If you don’t have grapefruit juice, substitute with fresh orange or lemon juice for a different citrus note.
Storage
Store the ice pops in their molds or transfer them to an airtight container once fully frozen. Keep them in the freezer for up to 3 months. To serve, run warm water over the molds briefly to loosen the pops before removing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen berries instead of fresh?
Yes, frozen berries can be used in the purée. Just thaw them slightly before blending for best texture and flavor.
Do the ice pops contain alcohol?
Yes, these frosé ice pops do contain alcohol from the rosé wine. Keep this in mind if serving to children or those avoiding alcohol.
Print
Frosé (Frozen Rosé) Ice Pops Recipe
- Total Time: 5 hours 15 minutes
- Yield: 10 ice pops 1x
Description
Enjoy a refreshing twist on summer treats with these Frosé (Frozen Rosé) Ice Pops. Made from a blend of dry rosé wine, fresh strawberries, raspberries, and ruby red grapefruit juice, these icy pops are sweetened lightly with sugar and studded with fresh berries for added texture and flavor. Perfect for a warm day or entertaining guests, these frozen delights combine the elegance of rosé with the fun of homemade ice pops.
Ingredients
Frosé Ice Pop Base
- 6 ounces strawberries, hulled (about 1 1/2 cups)
- 2 ounces fresh raspberries (about 1/3 cup)
- 1 2/3 cups dry rosé (about half of a 750 ml bottle)
- 1/2 cup ruby red grapefruit juice, preferably fresh
- 2 tablespoons sugar
Mix-in Berries
- 1 cup whole or sliced fresh strawberries and raspberries
Equipment
- 10 (2.5-ounce) freezer ice-pop molds and sticks
Instructions
- Blend the Fruit and Rosé: Purée the hulled strawberries, fresh raspberries, dry rosé, ruby red grapefruit juice, and sugar on high speed in a blender until the mixture is smooth. Then strain it through a fine-mesh sieve into a large measuring cup to remove seeds and foam, ensuring a smooth texture.
- Initial Freeze and Stir: Pour the strained strawberry mixture evenly into the ice-pop molds, leaving about a 1-inch gap at the top to allow for expansion. Freeze the molds until the liquid is slushy, approximately 1 hour. Use an ice-pop stick to stir the mixture inside the molds, which helps distribute the freezing evenly and mixes in the texture.
- Add Fresh Berries and Insert Sticks: Add fresh whole or sliced strawberries and raspberries into each mold, stirring gently with the stick to incorporate the berries throughout the mixture. Then cover the molds, insert the popsicle sticks, and prepare for the final freeze.
- Final Freeze: Freeze the filled molds until the popsicles are completely solid. This will take at least 4 hours. Once frozen, the ice pops are ready to enjoy or store.
- Storage: These Frosé ice pops can be made up to 3 months ahead of time. After freezing solid, transfer them to an airtight container to protect from freezer burn and keep frozen until serving.
Notes
- For best flavor, use a dry rosé wine that you enjoy drinking.
- If fresh ruby red grapefruit juice is unavailable, bottled juice can be used but fresh is preferred for brightness.
- Make sure not to overfill the molds to prevent spillage during freezing expansion.
- The initial stirring when the mixture is slushy helps to prevent large ice crystals for a smoother texture.
- To release popsicles easily, briefly run warm water over the outside of molds before removing.
- This recipe contains alcohol and is intended for adults of legal drinking age.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Keywords: Frosé, Frozen Rosé, Ice Pops, Summer Dessert, Frozen Cocktail, Rosé Wine, Strawberry Ice Pops, Raspberry Ice Pops
