Frosé Frozen Rosé Ice Pops Recipes

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FROSE ICE POPS



Frose Ice Pops image

Provided by Trisha Yearwood

Categories     dessert

Time 9h10m

Yield 8 pops

Number Of Ingredients 5

1 1/2 cups rose wine or club soda
1/2 cup white grape juice
1/4 cup Concord grape juice
1/4 cup frozen wild blueberries
1/4 cup frozen raspberries

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



Frosé (Frozen Rosé) Ice Pops image

There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.

Provided by Kat Boytsova

Categories     Summer     Dessert     Wine     Rosé     Frozen Dessert     Berry     Strawberry     Raspberry     Grapefruit

Yield Makes 10

Number Of Ingredients 8

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

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.

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