Watermelon Wine Freeze Pops are the basic equipment for the boat, the terrace and bachelor parties this summer! We took our watermelon wine slushy recipe and just stuffed it into these freezer cases – you’ll love it!
Refreshing watermelon wine freeze pops
They all love our wine slushies and frosé so much that we decided to make them into freeze pops – yes, today we’re sharing our recipe for a super refreshing summertime hand cocktail – these watermelon wine freeze pops!
Why You’ll Love Them!
Easy to do
Perfect to keep handy in the freezer
What you need for Watermelon Wine Freeze Pops
Fresh watermelon: Juicy, fresh watermelon is a must for this recipe! We recommend seedless.
Simple Syrup: You can use any type of plain syrup for this recipe. We recommend classic sugar syrup or honey simple syrup.
Wine: We tested this recipe with both a dry white wine and
kitchen utensils needed
In addition to the above ingredients, you will also need some kitchen supplies.
- High Speed Blender: Any type of blender will work!
- Sieve: The pulp of the watermelon is separated from the juice with a sieve.
- Freeze Pop Sleeves: We used a simple freeze pop kit from Amazon!
How to make them
- Mix watermelon: Place watermelon chunks in a high speed blender. Process on highest speed until pureed and smooth.
- Watermelon seven: Sift the watermelon, then discard the pulp.
- Combine ingredients: Put the watermelon juice back into the blender and add the wine and simple syrup. Pulse to combine.
- Prepare and fill sleeves: Open each freezer bag sleeve and pour in the mixture until it reaches the mark. Remove as much air as possible and then seal.
- Freeze: Transfer the freeze pops to a baking sheet and freeze for at least 8 hours or until frozen solid.
Latest cocktail recipes
Place frozen Freeze Pops in a gallon sized bag, removing as much air as possible. Freeze up to 2 months.
- 4 cups watermelon pieces sown
- 25 oz. rosé or white wine* 1 bottle
- ⅓ Cup simple syrup
Place the watermelon chunks in a high power blender. Blend until juice forms. Pour the watermelon through a fine sieve to catch the pips. Push the watermelon through the strainer with a spoon.
Put the watermelon juice back into the blender and add the wine and simple syrup. Pulse to combine.
Carefully pour the mixture into individual plastic freezer bags. Fill just to the line. Then remove as much air as possible and seal. Option to use a popsicle mold instead.
Transfer to a plate or baking sheet and freeze for at least 8 hours or until frozen.
tips and hints
- How sweet the wine is depends on what type of wine is used and how much simple syrup is used. If you want a thicker and chunkier pop, skip the straining part in step 1.
Calories: 89kcal Carbohydrates: 12G Protein: 0.4G Fat: 0.1G Fiber: 0.2G Sugar: 11G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.