A wise person once said rosé until Labor Day. And while I can’t remember where or from whom I picked up this little piece of advice, I took it to heart. My summer has been filled with rosé: sparking, chilled, sometimes from a red solo cup, more often from my favorite antique wine glass on my back porch. Rosé and I have had quite the summer romance and I’m not quite ready for the party to come to an end.
And while here in Texas, where the triple-digit heat stretches long past Labor Day, we’ll likely continue to imbibe in our rosy friend well into October, I realize that much of the country is already looking ahead to fall.
So, here we are, days away from Labor Day Weekend, embracing the very best of what summer has to offer before spice and, dare I say pumpkin, take center stage.
Taking a note from summer’s trendsetter frosé, this frozen treat combines rosé and fresh berries in refreshing popsicle form. The recipe is uncomplicated, unfussy and takes just minutes to pull together (not including freezing time).
It’s the perfect summer treat. A grown up popsicle that draws most of it’s sweetness from ripe strawberries and fresh fruit, with a boozy kick from the blush stuff we know and love. Enjoy your Labor Day, folks!
- 2 cups sliced strawberries
- 3 tablespoons sugar
- juice of 1 lemon
- 1 cup rosé
- 8 sliced strawberries
- 8 cherries, halved
- popsicle mold and sticks
- In a blender, combine the 2 cups slices strawberries, sugar and lemon. Blend until smooth. Add the rosé and blend well. Strain seeds, if desired.
- Add the strawberries, cherries, raspberries and blueberries to your popsicle molds, filling them to the top but leaving plenty of empty space for your popsicle liquid.
- Carefully fill your molds with the strawberry and rosé mixture. Gently tap the molds onto the counter a few times to get rid of any air bubbles.
- Place the filled mold in the freezer and freeze for at least 6-8 hours. To remove, dip the mold in hot water and gently pull out popsicles. Serve immediately.
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