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A Sensational California Peach Frosé Popsicle and Cocktail

Written by: Meg van der Kruik

Did you know that the Popsicle was invented in Oakland in 1905? Frank Epperson invented this frozen dessert sensation over 115 years ago, but it still reigns supreme today. Our Peach Frosé Popsicles are a refreshing blend of canned California cling peaches, peach nectar, and California Rosé frozen into Popsicle form. We like to think Frank would approve! Frosé Popsicles are great by themselves or can be served as a delightfully playful peach garnish when served in a wine glass with sparkling wine from California. As the Popsicles melt, the flavors mix and mingle with the sparkling wine creating a truly sensational cocktail experience.

Prep: 15 minutes


 For the Frosé popsicles: 

  • 2 heaped cups (336 g) peeled and sliced ripe peaches, divided. 
  • 1 2/3 cups (425 ml) California dry rosé  
  • 1/2 cup (150 ml) freshly squeezed orange juice 
  • 2 tablespoons (30 g) granulated sugar, optional 

To serve as a cocktail: 

  • California Sparkling Wine  
  • Slices of fresh peach or orange wheel for garnish  
  • 1-2 fresh basil leaves per cocktail 

Freeze time: 8 hours or overnight 

Essential equipment: blender, 10 (2.5-ounce) freezer ice-pop molds and sticks 

Serves 10 popsicles



  • Purée half of the sliced peaches, rosé, orange juice and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard any solids. 
  • Divide the peach mixture among Popsicle molds, leaving about 1" space at the top. Freeze until slightly slushy, about 1 hour.  
  • Meanwhile dice the remaining peach slices into very small pieces. 
  • Stir the semi-frozen mixture with a Popsicle stick, then divide the remaining diced fresh peaches amongst the popsicle molds, stirring to incorporate well with the Popsicle stick. 
  • Cover the molds, insert sticks, and freeze until the Popsicles are solid, at least 8 hours. 
  • To serve as a cocktail: 
  • Place the Popsicle upside down into a wine glass. Pour 4 ounces (118 ml) of California Sparkling Wine into the glass. Garnish with fresh peach slices and/or and orange wheel. Place 1-2 basil leaves in the palm of your hand and slap your hands together to release the aroma of the basil. Drop the leaves into the glass and serve immediately.  
  • Recipe notes:
  • Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
  • If you cannot find fresh peaches or the peaches in your area are not super ripe you can use frozen peach slices or 1 (24-ounce, 796 ml) jar sliced California Cling peaches, drained, divided.  
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