Rating: 3 stars
46 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 7
  • 46 Ratings
Heath Goldman

Gallery

Credit: Emily Kinni

Recipe Summary test

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 8-10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the Rosé and lemonade in a liquid measuring cup with a spout.

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  • 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.

Chef's Notes

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.

Nutrition Facts

50 calories; sodium 25mg; carbohydrates 7g; sugars 6g.
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