Ice Pops
FEATURED PROPERTIES


Frosé (Frozen Rosé) Ice Pops Recipe



 

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
  • Special Equipment
    • 10 (2.5-ounce) freezer ice-pop molds and sticks

Preparation

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.

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.

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

Do Ahead

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