Recipe: Berry Frosé Ice Pops

Recipe: Berry Frosé Ice Pops

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Sheela Prakash
Jul 3, 2017
(Image credit: Joe Lingeman)

The unofficial cocktail of last summer was frosé (frozen, slushy-like rosé wine), and while we still love it dearly, this year it seems only fitting to give it a refresh and dress it up for summer 2017. That's why we are declaring this the summer of the frosé Popsicle, an icy-cold treat speckled with honey-sweetened berries. It's best enjoyed on a front porch or with your feet dipped into a pool, ideally with good friends by your side.

(Image credit: Joe Lingeman)

Make Popsicles a Part of Your Summer Happy Hour

While you may think an extra-chilled glass of rosé at 5 p.m. in the heart of summer is the most perfect way to do happy hour until Labor Day, this is how you make it even better. In these instances, only something frozen will suffice. These boozy pops are filled with a mix of juicy strawberries and raspberries that have been kissed with honey and lemon juice before the wine is poured in. That makes the pops feel like a frozen cocktail on a stick, which is just about the best thing anyone could ask for this time of year.

Berry Frosé Ice Pops

Makes 10

1 cup strawberries, hulled and thinly sliced
1 cup raspberries
1 tablespoon honey
2 teaspoons freshly squeezed lemon juice
1 (750-milliliter) bottle dry rosé wine, chilled

Place the strawberries and raspberries in a medium bowl. Drizzle with the honey and lemon juice and toss to combine. Cover and refrigerate for 30 minutes.

Divide the berry mixture evenly among 10 standard (2.5-ounce) Popsicle molds (like these). Pour the rosé over the top, leaving about 1/4-inch space at the top, so the liquid has room to expand as it freezes. You'll have about a third of the bottle of rosé leftover — pour yourself and a friend a glass!

Add a Popsicle stick to each mold and freeze overnight, until completely solid. Run cool water over the molds to un-mold.

Recipe Notes

  • Storage: The un-molded popsicles can be frozen for up to 3 weeks.
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