Frosé (Frozen Rosé) Ice Pops

Directions

1. 1.

   Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.

2. 2.

   Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.

3. 3.

   Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.

4. 4.

   Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.