Frosé (Frozen Rosé) Ice Pops

From the kitchen of Carly

Frozen rosé and fresh berries collapse into bright, boozy ice pops. Strawberry and raspberry puree swirled with grapefruit juice makes these sophisticated enough for grown-up parties, casual enough for summer afternoons. Better than the bar version.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 ounces strawberries, hulled (about 1 1/2 cups)
  • 12 ounces fresh raspberries (about 1/3 cup)
  • 11 2/3 cups dry rosé (about half of a 750 ml bottle)
  • 11/2 cup ruby red grapefruit juice, preferably fresh
  • 12 tablespoons sugar
  • 11 cup whole or sliced fresh strawberries and raspberries
  • 110 (2.5-ounce) freezer ice-pop molds and sticks

Instructions

  1. Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.

  2. Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.

  3. Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.

  4. Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.