Refreshing and light, rosé is the official wine of summer. I like mine ice cold, so the transition from wine glass to frozen pop mold is not much of a stretch. These hot weather treats are super-easy to make, full of slices of raspberries and strawberries and with a hint of lime. Because of the alcohol content, they melt more quickly than standard frozen pops, so serve them over ice or right from the freezer. If after filling your molds you have a little of the rosé mixure left over, pour it into a wine glass over ice and enjoy it as a reward for your efforts.

Makes 10 to 12 frozen pops, depending on mold size

Special equipment: frozen pop mold and wooden sticks, if needed


Simple Syrup:

  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (118 grams) water

Red Berry-Rosé Winesicles:

  • 2 cups (473 ml) rosé wine
  • 1/3 cup (80 grams) freshly squeezed lime juice
  • 1/3 cup (111 grams) Simple Syrup (recipe above)
  • One 6-ounce (170 grams) container fresh organic raspberries, cut in half lengthwise
  • 1 pint (227 grams) small organic strawberries, hulled and sliced


Make the Simple Syrup:

  1. Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Remove the pan from the heat and cool completely. Refrigerate in a covered container for up to 3 weeks.

Make the frozen pops:

  1. Combine the wine, lime juice and simple syrup.* Put a strawberry slice in the bottom of a frozen pop mold, then top with 2 raspberry halves. Continuing alternating strawberry slices and raspberry halves to the top of the mold. Carefully pour the wine mixture into the mold to fill. Repeat with remaining molds, then put the top of the mold on (along with sticks, if needed) and freeze until firm, about 6 hours. Unmold by dipping mold in warm water, if necessary.

*Note: at this point the mixture will have a sharp lime flavor, but once the pops are frozen, that will mellow considerably, and the dominant flavor will be that of the rosé.

Recommended Equipment:

10 Cavities Homemade Popsicle Molds Set

Natural Wood Popsicle Craft Sticks 4.5 inch Length


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Tish Boyle
Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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