Frosé Frozen Rosé Ice Pops Recipes

FROSE ICE POPS

Steps:

• Combine the rose wine with the grape juices in a spouted container or pitcher.
• Add 2 blueberries and 3 raspberries to each ice mold. Pour the wine mixture over the berries until it fills the molds. If your molds have holes to insert sticks, insert a lollipop stick in each one (otherwise these will be added later).
• Place the molds in the freezer until the liquid just starts to freeze at the bottom of the molds, for 1 hour. Insert a lollipop stick in the center of each mold if you haven't already. Allow the pops to freeze until solid, 8 hours or up to overnight.
• Serve the pops in stemless wine glasses to catch the juice as it melts.

FROSé (FROZEN ROSé) ICE POPS

Steps:

• 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.

FROSé

Steps:

• Pour the bottle of rosé into a deep roasting tin and carefully put it in the freezer overnight.
• The next day, mix the strawberries with the sugar and leave to sit for 30 mins until the strawberries begin to release their juices.
• Blend the frozen rosé, strawberries, sugar and lemon juice together, then divide between glasses for the ultimate refreshing summer cocktail.