Raspberry Rosé Popsicles are the perfect summer treat for all the rosé lovers! These boozy wine popsicles will cool you off on a hot day and are sure to be a hit at your next party!
My timing for photographing popsicles and ice cream is always on point. Every year I somehow manage to time it so that I’m photographing on one of the hottest days of the year. It was no exception with these Raspberry Rosé Popsicles.
I always photograph in the afternoon because the lighting is the best for me then. Photographing this time of day does nothing to help. It also doesn’t help that I photograph upstairs, which if you have a two-story house know that it’s about twice as hot up there as downstairs.
Anyways, the day I photographed these popsicles it was about 92 degrees outside. Instead of taking my time with photos, it was a race to see how fast I could get it done before I was left with puddles of rosé and raspberries.
I was literally setting up the plate of popsicles on the ice inside the freezer to give myself as much extra time as I could. Even with the prep being done, the popsicles on ice and rushing through photographing in 10 minutes, I was still left with a slushy, melting mess.
Two of the Raspberry Rosé Popsicles were beyond saving, but the others championed through and were devoured in the next few days.
Making the popsicles is so easy. All you need is rosé, raspberries, lemon juice and a little sugar. All the ingredients are blended together and then poured into popsicle molds. I left enough room so that I could add a few fresh raspberries in. I love having chunks of fruit in my popsicles!
These boozy popsicles are the best way to cool down on a hot day and they’ll be a hit at your next summer party! I wouldn’t judge you either if you were sipping on a glass of rosé while eating one too. Enjoy!
More Popsicles to Make
- 1 1/2 cups rosé wine
- 12 ounces raspberries, divided
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- Blend together 8 ounces of the raspberries and the remaining ingredients until smooth. Strain the mixture to remove the seeds.
- Pour the mixture into popsicles molds leaving a little room at the top. Divide the remaining 4 ounces of raspberries into each popsicle mold (I added 3-4 raspberries to each of mine). Insert popsicle sticks and freeze for at least 8 hours.
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 10gFiber: 3gSugar: 7gProtein: 1g