Summer is so much better when you have watermelon frosé popsicles in your life… with a side glass of rosé, of course!
Hurray, it’s #popsicleweek that Wit & Vinegar does each year! It’s one of my favorite events to do each year. I was going to switch things up and do something chocolaty, but then I decided, nah man, we’re gonna go boozy and trendy this time. Thus these gorgeous and crazy delicious watermelon frosé popsicles that also work as a delicious cocktail on its own. I know because I totally had some of the leftover mix when I was freezing my popsicles.
This is also an effort of mine to post more watermelon recipes… of course it’s another boozy popsicle (the last recipe being my watermelon mojito popsicles), but I promise the next watermelon recipe will be something a little different! In the meantime, let’s enjoy the amazingness that is the watermelon frosé popsicle. They’re fun, fruity, and are perfect for hanging out in the backyard with some friends while sipping on the rest of that rosé wine. Substitute the blueberries with raspberries, strawberries, blackberries, or cherries. Or you can go exotic using something like lychee. You really can’t go wrong.
A word to the wise… I did not use precise measurements for the watermelon. Let’s be honest, cubing and measuring out watermelon is just so much effort. I just used half of a medium-sized seedless watermelon. It came up to about halfway up my blender which I guesstimated to be about 5 cups cubed. If you use a little less or a little more, it won’t have a significant change to the flavor of the popsicles. If you do want to have this mix as a regular cocktail, I recommend cutting down the sugar to half. You need extra sugar in frozen treats because you taste sweetness less when it is colder.
- 1 1/4 cups rosé
- 1/4 cup granulated sugar
- 5 - 6 cups watermelon
- 2/3 cups blueberries
Add the rosé, sugar, and watermelon to a blender and blend on high for about 1 minute.
Allow it to sit for about 1 minute, then discard the foam on top.
Evenly divide the mixture into your popsicle molds. Freeze for about 1 1/2 hours, or until the mixture is thick and slushy.
Evenly divide the blueberries among the popsicle molds and add your popsicle sticks.
Freeze for another few hours, preferably overnight.
Quickly dip the molds in hot water and pull out of the molds. Enjoy immediately or keep in an airtight container in the freezer until ready to serve.