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

Scale

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