Is frosé still a thing? I really am always late to the party when it comes to food trends, but this is one that I’d like to stick around. My version uses frozen strawberries so that you don’t have to wait until summer to frosé all day. I also add pomelo juice, a sweet and bitter grapefruit like fruit, which pairs perfectly with the sweet strawberries and dry rosé. If you can’t find pomelo where you are, feel free to use grapefruit juice. As summer is fast approaching, this is a great way to stay cool and, ahem, hydrate. It also makes a light and refreshing dessert that doubles as an after dinner drink. Which makes having seconds or, ahem, thirds, totally acceptable.
1/4 C water
1/4 C sugar
1 C frozen strawberries, thawed
2/3 C pomelo juice (you can use pink grapefruit juice if you can’t find pomelo)
1 C dry rose wine
4 Tbsp simple syrup
Make the simple syrup. In a small saucepan add the water and sugar, and stir to combine. Over medium-medium high heat heat cook until the sugar has completely dissolved. Let cool.
In a blender add strawberries, pomelo juice, rosé, and simple syrup. Puree until smooth. Fill popsicle molds, being sure to leave a 1/2” of space at the top to allow for the liquid to expand as it freezes. Add the sticks and let freeze over night. Remove from molds. Makes approximately 6-7 2 1/3 oz popsicles.