It’s no secret that I’m a major rosé fan – my Instagram feed is like a Where’s Waldo of pink wine with bottles and glasses peeking out of perhaps a few too many shots. And come summer, the only thing that makes a chilled glass of rosé even better is when it’s frozen (i.e. frosé) and we just took things a step further by turning it into the prettiest red, white and blue popsicle that happens to be the perfect Fourth of July treat. Check out how we served them at our patriotic skewer party yesterday, then keep scrolling for the recipe and get ready to frosé all day!
The coconut milk layer in these popsicles gives them a creamsicle flavor, and the perfect amount of richness to make them a satisfying after-dinner treat. I love to use La Crema Monterey Pinot Noir Rosé, since its berry flavors enhance the fruitiness of the pops. Plus, since you only use a half bottle for this recipe, you’ll want to use something that’s good enough for drinking!
The blended strawberries make the rosé the most vibrant shade of red, and it feels so patriotic with the white coconut milk and blueberries. But don’t think for a second that I’m going to wait until the Fourth of July to serve these…
Cheers to a friend and frosé-filled summer!
- 1/2 cup coconut milk
- 4 tablespoons sugar, divided
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 1/2 bottle rosé wine (I used La Crema Monterey Pinot Noir Rosé)
- 1 cup frozen sliced strawberries
- 1/2 teaspoon McCormick® Raspberry Extract
- 1/8 teaspoon McCormick® Pure Lime Extract
- 1/2 cup blueberries
Mix coconut milk, 3 tablespoons of the sugar and vanilla in medium bowl until well blended. Divide mixture between 10 popsicle molds and freeze 1 to 2 hours or until firm.
Meanwhile, place wine, strawberries, remaining tablespoon sugar and extracts in blender; cover. Blend until smooth. Pour mixture evenly over frozen coconut milk layer in each popsicle mold. Top with blueberries.
Insert a popsicle stick into each mold. Freeze at least 4 hours or overnight. Cheers!