Rainbow Rosé Poptails

These Rainbow Rosé Poptails are the perfect summer treat! They’re made with layers of frozen mango, raspberry, and blueberry purée, as well as some mint and honeydew melon! There’s rosé blended into the fruit purées, so they’re like a popsicle and cocktail in one!

(This post is sponsored by Day Owl Rosé! Thank you so so much for reading and supporting the brands that I love!)

How fun are these?! I’m in full summer mode which means lots of frozen treats and lots of rosé, naturally. These are the best treat to make for happy hour and/or when you need a little afternoon pick me up that involves a little rosé! I promise I won’t tell anyone. 😉

They might look difficult to make but they’re SO not. All you need is some frozen fruit, a little simple syrup, and some Day Owl Rosé, which is my absolute favorite rosé. Like EVER. It’s absolutely delicious, just the right amount of dry, the perfect amount of citrus, and it’s so, so smooth. I’ve been hooked on it for the past year, ever since I had it for the first time at a conference in Orlando last summer!

If you haven’t tried it yet, RUN, don’t walk, to your local liquor store. If you’re a dry rosé lover like me, you’ll go crazy over it.

Don’t feel like you have to get super fancy with layering these pops. Just make your fruit purées in the blender (just like a smoothie!), and then alternate spoonfuls of the purées into your popsicle molds. I didn’t do anything crazy to get the patterns, just used a spoon!

I’m all about easier recipes in the summer, especially when it comes to treats and cocktails. The sooner we can make happy hour happen, the better!

To make the mango layer, I used frozen mango, frozen banana (for extra creaminess!), lime zest for a little tropical flavor, a touch of simple syrup (just sugar + water dissolved together), and rosé! Soooo good and it tastes like you’re at the beach on a tropical island. I could just eat that with a spoon and be perfectly happy.

For the raspberry layer, I blended frozen raspberries, frozen banana, simple syrup, and rosé, and same goes for the blueberry layer, but with blueberries obviously!

I then added some fresh mint leaves and honeydew melon for a little color! Totally optional, but so pretty. And I loooove the freshness of the mint on a super hot day.

Something I LOVE to do with these, is to serve these inside glasses of rosé! It’s like an edible ice cube that happens to be infused with rosé, that begins to turn your rosé into a literal bellini as it melts from the fruit purées. It’s AMAZING.

If you’ve never had a bellini, it’s the same thing as a mimosa, but it’s the Italian version, usually served with prosecco and different fruit purées, most popularly peach! They’re so good, but I love them more with rosé!

I’m not always a fan of the bubbles. I know, call me crazy.

Also! I made you guys a super fun video, showing you exactly how I make these!

My favorite way to happy hour in the summer!

Print

Rainbow Rosé Poptails

These Rainbow Rosé Poptails are the perfect summer treat! They're made with layers of frozen mango, raspberry, and blueberry purée, as well as some mint and honeydew melon! There's rosé blended into the fruit purées, so they're like a popsicle and cocktail in one!

Course Booze, Cocktail, Dessert, Snack

Prep Time 30 minutes

Servings 20 poptails

Author Molly | Spices in My DNA

Ingredients

For the mango layer

• 3 cups frozen mango chunks
• 1 cup frozen sliced banana
• zest of 1 lime
• 1 tablespoon simple syrup
• 1/4 cup plus 2 tablespoons Day Owl Rosé

For the raspberry layer

• 2 cups frozen raspberries
• 1 cup frozen sliced banana
• 2 tablespoons simple syrup
• 1/3-1/2 cup Day Owl Rosé

For the blueberry layer

• 2 cups frozen blueberries
• 1 cup frozen sliced banana
• 1 tablespoon simple syrup
• 1/4 cup plus 2 tablespoons Day Owl Rosé

For the simple syrup

• 1 cup water
• 1 cup sugar

For the poptails

• 1 cup finely diced honeydew melon
• 20+ fresh mint leaves
• popsicle sticks

Instructions

1. Make the simple syrup. Combine water and sugar in a medium saucepan and bring to a boil. Once boiling, stir for 30 seconds until sugar is dissolved. Remove from heat and let cool completely. 

2. Make the mango layer. Combine mango, banana, lime zest, simple syrup, and 1/3 cup rosé in a high powdered blender. Blend until thick and creamy. If it's having trouble blending, add more rosé by the tablespoon until it blends. The goal here is to add as little liquid as possible so that you can layer the popsicles easily! Transfer to a bowl and place in the freezer while you prepare the other two fruit purées.

3. Rinse and dry the blender and add the raspberries, banana, simple syrup, and rosé. Blend until thick and creamy. Transfer to a bowl and place in the freezer while you prepare the last fruit purées.

4. Rinse and dry the blender and add the blueberries, banana, simple syrup, and rosé. Blend until thick and creamy. Remove the other two fruit purées from the freezer and spoon the mixtures in alternating layers, adding the diced honeydew as a layer or two if desired, along with a mint leaf or two. Get creative, they don't all have to be exactly the same!

5. Stick a popsicle stick in each mold, and freeze according to the mold's manufacturer's instructions.

Recipe Notes

*These are wonderful served inside glasses of rosé, or by themselves!