It feels like it’s been forever since I posted last, but hopefully this recipe for Rosé Ice Pops will put a smile on your face. I did a Zoom TV segment today (I’ll post the video here once it airs), and this is what I made for the segment. And to any new viewers from AM Northwest, welcome!
This recipe for Rosé Ice Pops is super easy to make, and is great because you can use those partial bottles of wine you may have hanging around your kitchen. You can also use red wine too, as it’s equally delicious! For the fruit, use what you have or like, such as fresh or frozen berries, grapes, or diced peaches or nectarines. You can also make them without any fruit too. The recipe is great because beyond being delicious, it’s extremely adaptable too. It’s a frozen rosé sangria!
As for the ice pop molds, my new favorites are these from Amazon. They’re great because they are easy to fill and eat from, and they seem to freeze much quicker than others. I have a totally random collection of ice pop molds, but just ordered more of the silicone ones because they work so well. There’s also tons of brands, and I am not partial to any particular one.
Anyway, on to the recipe. Please let me know if you have any questions., and if you give them a try. And by the way, as I was typing of this recipe tonight, I found myself enjoying a small glass of the unfrozen rose mixture (actually tonight I made it with a bold red wine). It really is a yummy sangria!
Go make them now! And stay healthy and happy my friends.
xoxo Julie
Rosé Ice Pops
Ingredients
1 ¼ cups lemon lime soda
1 ¼ cups rose or red wine of choice
2–4 tablespoons sugar
Zest and juice of 1 lemon
Fresh or frozen fruit (like berries, chopped peaches or nectarines, grapes, etc…)
Instructions
In a large measuring cup, whisk together the Sprite, wine, sugar, and lemon zest and juice. Stir until sugar is dissolved.
Pour the mixture evenly between popsicle molds, adding fresh or frozen fruit, if desired. Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
