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!
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.
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.
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.
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!
Stick a popsicle stick in each mold, and freeze according to the mold's manufacturer's instructions.
*These are wonderful served inside glasses of rosé, or by themselves!