Remember when I hinted at my little Thursday afternoon happy hour series? It’s finally here! We’ve shot some fun drinks and entertaining things that will be going live over the next few weeks… Can’t wait to share more! But today, rosé popsicles! And as much as I want to give myself a pat on the back and a Martha Stewart badge of honor, they’re actually *insanely* easy to make. So even though today feels like a Tuesday, it’s almost the freaking weekend, again. And that calls for a celebration, my friends! Let’s get to it…
I had a little Saturday afternoon pregame at my apartment a few weekends ago. Actually, hold up. At what age do we stop calling get-togethers ‘pregames?’ Serious question, but I think I’m probably pushing the limit or past it. Perhaps I should say, “I had a few friends over to drink some drinks and eat some snacks before heading to a concert a few weekends ago?” Like, honestly, what is another word for pregame?
Anyway, in the group text that week, my friend joked about boozy popsicles and it sparked something inside of me. I Amazon Prime-Now’d a popsicle making kit, extra sticks, and went to the store to stock up on rosé. I glanced at a few recipes from my phone while parked outside of Whole Foods, but naturally, made my own up as I went. (Not a rule follower 🙋🏼) I thought it would take a little bit to figure out, but I became a popsicle-making professional in about two minutes. And to be totally honest, I’m still not exactly sure why wine freezes when alcohol does not, but hey, I’m not the scientist here.
For these red popsicles, I washed and blended a handful of strawberries and raspberries with rosé. Nothing more, I promise. (See? Easy AF.) I intended on using a sieve to drain some of the pulp before pouring the mix into the popsicle molds, but I realized I didn’t have one of those after it was too late. I just let it settle a little bit so it wasn’t foamy from the blender, and that’s when I decided to slice some strawberries and put those in the molds before pouring.
I made a few more batches… Some with raspberries inside, some with strawberries and raspberries inside, you get the idea. And then I had the bright idea of just trying to freeze rosé on it’s own… Like I said, I don’t know why it works, but it does. Originally, I was adding fruit so there would be some sort of freezable substance, but it’s actually not necessary! And it looks way cooler when the popsicles are clear.
For these clear pops, I simply put some fruit into the molds (raspberries here) and filled them the rest of the way with rosé and froze overnight. Couldn’t be easier!
For all of the popsicles, here are a few things I learned along the way….
- Make sure you stick the popsicle stick pretty far into the mold before you freeze them! If it’s not in far enough, the stick will just pull out of the popsicle when you’re trying to remove it from the mold.
- Run the outside of the molds under warm water as you’re trying to remove the popsicles. Not too hot, though, or your popsicles will start to melt!
- I only have one set of popsicle molds (that makes ten!) so I could really only make one batch per day. In the morning (after freezing overnight), I’d remove the popsicles and toss them in a big Ziplock in the freezer and pour a new batch to freeze. So if you don’t have the space to store multiple molds, give yourself a few days to make enough popsicles!
Truly could not be easier! Grab yourself some fruit and get to freezin’.
Next up, I want to try boozy cocktail popsicles, but I have read that you have to be more precise with those because the vodka won’t freeze if the ratio is off.
There are a ton of recipes out there, but I just stuck to wine + fruit because I didn’t want the added sugar. Most call for juices, sugar, etc in the blending process. I’m sure those are quite tasty, but you know, #SummerBod.
Here are a few other recipes to get you started…
PS: You can find my favorite rosés right here!