Friends, rosé season is officially here! There’s just something I love about sipping crisp pink wine on a patio – whether that’s at a restaurant or at home. Rosé is always my choice of wine in the summer, and the only thing I may love more than rosé is frozen rosé. Today I’m sharing a super fun (and easy!) spin on this slushy adult concoction: peach and strawberry rosé popsicles.
These rosé popsicles are equal parts boozy as they are nostalgic. I mean, who doesn’t remember and love those scorching hot days as a kid playing outside and enjoying an icy treat?
As much as summer is rosé season, it is also stone fruit season, AKA peach season. I live for a sweet, perfectly ripe, juicy, and not-too-squishy yellow peach.
So, I added a pureed peach to live it up and embrace summer seasonality. But I didn’t stop there, and also added strawberries. Both fruits add just the right amount of punchy sweetness, with a bit of help with some simple syrup.
There are only 4 ingredients in these rosé popsicles, and honestly, the hardest part about making them is that you’ll have to wait for them to fully freeze before you can enjoy them.
If you want to jazz up your rosé popsicles, you add a few strawberry slices into the molds like I did, but, they’re totally optional and just for aesthetic purposes.
PEACH AND STRAWBERRY FROZEN ROSE POPSICLES
- Fresh peaches
- Fresh strawberries
- Your favorite bottle of rosé (Some of mine include Hampton Water, Chateau Minuty, and Wolffer Estate)
- Simple syrup (recipe below)
Don’t forget! You’ll need a popsicle mold. I particularly love this popsicle mold because it creates that classic popsicle shape. It also comes with a handful of popsicles sticks to start. You’ll also need a blender.
HOW TO MAKE FROZEN ROSE POPSICLES
CHOP YOUR FRUITS
First things first: give your strawberries ad peaches a good wash. Since you’re going to throw everything into a blender, you don’t have to worry about finely chopping anything. Just give them a general chop.
For the peaches, be sure to take the skin off them. You can use a paring knife, but if the peaches are ripe enough, the skin is relatively easy to pull off with your fingers.
After everything’s been chopped, add to your blender.
MAKE THE SIMPLE SYRUP
Despite its name, I used to be terribly afraid of making simple syrup. And really, it is SO simple to make, I’m embarrassed I just learned to make it at over 30 years old.
To make simple syrup, simply add water and sugar in a 1:1 ratio to a small saucepan and heat it up while stirring until the sugar dissolves. For example, if you add 1 cup of water, add 1 cup of sugar. If you add ½ cup water, and ½ sugar, and so on.
For this recipe I used ¼ cup of water and ¼ sugar, which rendered into a final ¼ cup of simple syrup.
Let the simple syrup cool down a little before you add it to the blender. It doesn’t have to be room temperature, but you don’t want to necessarily add boiling mixture to your fresh fruit.
BLEND, THEN ASSEMBLE YOUR POPSICLES
Add in your rosé, then give things a good blend for about 15-30 seconds or until the mixture is smooth.
Grab your popsicle mold and fill each mold with your soon-to-be frozen rosé.
If you DON’T want to add any fruit slices to your popsicles: go ahead and add in your sticks, then place those babies in the freezer. Let freeze for at least 8 hours or overnight.
If you DO want to add fruit slices to your popsicles: do not put the sticks in and freeze your popsicles molds for about an hour to get the mixture a little more solid.
Taking a popsicle stick or a small utensil, push each strawberry slice down into the molds. I recommend no more than 2-3 slices of small strawberries into the molds, otherwise they’ll get overstuffed and a bit difficult to insert the popsicle sticks.
If you put in the strawberry slices when the liquid hasn’t frozen, the slices will float to the top. So, I like to make sure the mixture has solidified a little to prevent this. Just make sure you set a timer.
Once you’ve added your strawberry slices to the molds, add the popsicle sticks and freeze for at least 8 hours or overnight.
Whenever you’re ready to enjoy your adult popsicle, just run the mold under hot water for a few seconds and enjoy!
Peach and Strawberry Rosé Popsicles
- 1 cup fresh strawberries, stems removed and halved
- 1 cup fresh peaches, skin removed and roughly chopped
- 1½ cups rosé wine
- ¼ cup simple syrup, recipe above in post
- a large handful of extra strawberries, stems removed and sliced
- Add the chopped strawberries and peaches, simple syrup, and rosé to a blender and blend until the mixture is smooth, about 20-30 seconds.
- Fill your molds with the mixture and freeze for about one hour. Us a popsicle stick or small utensil to push a couple of strawberry slices into each mold. Add popsicles sticks to each mold, then freeze for at least 8 hours for overnight.