Combine the Rosé and lemonade in a liquid measuring cup with a spout.
Add the blueberries to 10 3-ounce or 8 4-ounce ice pop molds, dividing evenly. Pour the lemonade mixture into the molds. Insert ice-pop sticks and freeze until firm, at least 8 hours or overnight.
Tip: Because blueberries float in this liquid, they will rise to the surface of your ice pop molds. To distribute evenly, freeze the pops in three stages, adding an even number of blueberries each time.
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