Strawberry Rosé Freezer Pops

Frozen strawberry blended with rosé wine then frozen into freezer pop pouches. These strawberry rosé freezer pops are perfect for San Francisco’s October summers.

Strawberry Rosé Freezer Pops | Cooking with a Wallflower

Happy Sunday!

We’re almost a week into October and well into fall now. Buuut, if you live in the Bay Area, you know that San Francisco has a relatively late summer. Most of the year, we’re kind of used to the overcast skies and the thick fog. But we know to expect a little heat in the early parts of fall. Our summer begins in September and ends in October. And we are savoring every little moment of it.

This weekend is supposed to be amazing. With warmer temperatures, clear skies, and a light breeze, I feel like I can’t miss a minute outdoors. There are music festivals, food festivals, lantern festivals. So many events happening in and around the city.

With the heat in the city, I thought this would be the perfect time to share these strawberry rosé freezer pops. Super easy to make, so delicious and refreshing, and kinda perfect for a late summer and early fall treat.

Strawberry Rosé Freezer Pops | Cooking with a Wallflower

These freezer pops are filled with strawberries, elderflower syrup, and rosé wine. Slightly sweet, very fruity, and a tad boozy. Perfect for the weekend, yeah?

Strawberry Rosé Freezer Pops | Cooking with a Wallflower

Freeze a pound of fresh sliced strawberries with the tops cut off.

Once the strawberries are frozen, blend them with elderflower syrup and rosé wine until it becomes slushie consistency. I used a food processor to do the blending.

Strawberry Elderflower Frosé | Cooking with a Wallflower

Pour the slushie into freezer pop sleeves using a funnel. Make sure not to fill all the way to the top. Otherwise, it can overflow.

Place the freezer pops into the freezer and allow it to harden for about an hour or so.

Serve the strawberry rosé freezer pops immediately cold.

Enjoy!

Strawberry Rosé Freezer Pops | Cooking with a Wallflower

Strawberry Rosé Freezer Pops
 
Prep time
Total time
 
Frozen strawberry blended with rosé wine then frozen into freezer pop pouches. These strawberry rosé freezer pops are perfect for San Francisco’s October summers.
Author:
Recipe type: Dessert
Serves: 8-10 freezer pops
Ingredients
  • 1 pound frozen strawberries
  • ⅓ - ½ bottle rosé wine
  • ⅓ cup elderflower syrup
Directions:
  1. Freeze a pound of fresh sliced strawberries with the tops cut off.
  2. Once the strawberries are frozen, blend them with elderflower syrup and rosé wine until it becomes slushie consistency. I used a food processor to do the blending.
  3. Pour the slushie into freezer pop sleeves using a funnel.
  4. Place the freezer pops into the freezer and allow it to harden for about an hour or so.
  5. Serve the strawberry rosé freezer pops immediately cold.

 

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