Watermelon Wine Freeze Pops are this summer’s staple for the boat, patio hangs and bachelorette parties! We took our watermelon wine slushy recipe and simply poured them into these freezie sleeves — you’ll love them!
Refreshing Watermelon Wine Freeze Pops
You all love our wine slushies and frosé so much we decided to make them into freeze pops — that’s right, today we’re sharing our recipe for a super refreshing summer handheld cocktail — these watermelon wine freeze pops!
Why you’ll love ’em!
Easy to make
Perfect to keep on hand 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.
Wine: we’ve tested this recipe with both a dry white wine and
How to Make Them
- Blend watermelon: add watermelon chunks into a high-speed blender. Process on high until pureed and smooth.
- Sieve watermelon: sieve the watermelon and then discard the pulp.
- Combine ingredients: add the watermelon juice back in the blender and add the wine and simple syrup. Pulse to combine.
- Prep and fill sleeves: open each freeze pop sleeve and pour the mixture in until it reaches the line. Remove as much air as possible and then seal.
- Freeze: transfer freeze pops to a baking sheet and freeze for at leat 8 hours or until frozen solid.
Transfer frozen freeze pops into a gallon-size bag and remove as much air as possible. Freeze for up to 2 months.
Watermelon Wine Freeze Pops
- 4 cups watermelon chunks seeded
- 25 oz. rosé or white wine* 1 bottle
- ⅓ cup simple syrup
- Add the watermelon chunks to a high-powered blender. Blend until it turns to juice. Pour the watermelon through a fine sieve to catch the seeds. Use a spoon to push the watermelon through the sieve.
- Add the watermelon juice back into the blender and add the wine and simple syrup. Pulse to combine.
- Carefully pour the mixture into individual plastic freeze pop sleeves. Only fill to the line. Then remove as much air as possible and seal. Option to use a popsicle mold instead.
- Transfer them to a plate or a baking sheet and freeze them for at least 8 hours or until frozen.
Tips & Notes
- How sweet the wine pop is will depend on what type of wine is used and how much simple syrup is used. If would like a thicker and chunky pop, skip the sieve portion in step #1.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.