Active Time

　　15 minutes

　　Total Time

　　5 hours 15 minutes (including freezing time)

　　There’s no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.

　　

Ingredients

Makes 10

　　6 ounces strawberries, hulled (about 1 1/2 cups)

　　2 ounces fresh raspberries (about 1/3 cup)

　　1 2/3 cups dry rosé (about half of a 750 ml bottle)

　　1/2 cup ruby red grapefruit juice, preferably fresh

　　2 tablespoons sugar

　　1 cup whole or sliced fresh strawberries and raspberries

　　

Special Equipment

10 (2.5-ounce) freezer ice-pop molds and sticks

　　

Step 1

Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.

　　

Step 2

Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.

　　

Step 3

Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.

　　

Do Ahead

Step 4

Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.