8 DIY Winesicles You Have To Try This Summer

Because no one should have to choose between wine and dessert.

Keep in mind that these pops have alcohol, so they may not freeze completely!

What you’ll need:

½ cup sugar

¼ cup water

1 lemon

1 bottle of Cupcake Rosé

Plastic ice pop pouches

What you’ll do:

Combine sugar, water, and lemon juice in small pot over medium heat. Once sugar is fully dissolved, remove and cool to room temp. Mix cooled syrup with rosé, then slowly pour into plastic pouches. Leave some room at top of pouch because mixture may expand while in freezer. Freeze for about 6 hours, then enjoy!

Makes approximately 12 pops.

What you’ll need:

16 ounces raspberries

½ cup sugar

½ cup water

1 cup Cupcake Pinot Noir

Popsicle mold, sticks

Chocolate hard-shell topping

What you’ll do:

Purée raspberries, sugar, water, and wine. Once mixture is smooth, pour into popsicle mold and insert sticks. Freeze for 5–6 hours or overnight. Once pops are frozen, dip pops into chocolate topping and place on parchment paper to harden.

Makes approximately 6 pops.

What you’ll need:

Strawberry layer:

1 cup frozen strawberries

2 tablespoons sugar

⅓ cup Cupcake Prosecco

Mango layer:

16 ounces frozen mango

¼ cup sugar

1 cup Cupcake Prosecco

Popsicle mold, sticks

What you’ll do:

First, create strawberry layer by puréeing berries, sugar, and prosecco until smooth. Use mixture to fill about one-third of popsicle mold and freeze. Next, purée mango, sugar, and prosecco and fill popsicle molds to top. Insert stick and freeze for at least 4 hours.

Makes approximately 6 pops.

What you’ll need:

1 cup lemonade

2 cups Cupcake Sauvignon Blanc

2 cups fruit (we used kiwi, blueberries, and strawberries)

3-ounce paper cups, sticks

What you’ll do:

Stir together lemonade and wine, then pour ⅓ of liquid into small paper cups and allow to freeze slightly. Remove mold from freezer, add your favorite fruits (and sticks!), then freeze again partially. Repeat this step until molds are full and fruit is evenly distributed. Finally, freeze popsicles for at least 6 hours. Peel away paper cups and enjoy!

Makes approximately 6 pops.

What you’ll need:

1 ¾ cup Cupcake Rosé

½ cup raspberry gummy bears

2 cups lemonade

Popsicle mold, sticks

What you’ll do:

First, set aside ¾ cup of rosé in bowl, add gummies, and cover. Allow gummies to soak up rosé at room temp for at least 10 hours. When ready, strain any remaining liquid from gummies and set aside. Combine 1 cup rosé with lemonade and pour about ⅓ of mixture into popsicle mold. Slightly freeze that mix, then remove and add some rosé gummies. Freeze again partially, then repeat this step until molds are full and gummies are evenly distributed. Finally, insert sticks and freeze for at least 8 hours.

Makes approximately 6 pops.

What you’ll need:

½ cup sugar

½ cup water

16 ounces fresh plums (sliced and peeled)

1 cup Cupcake Pinot Noir

Popsicle mold, sticks

What you’ll do:

Put sugar and ¼ cup of water in small pot over medium heat. When sugar dissolves, add plums and cook until softened. Once mixture has partially cooled, purée it until smooth, then blend in remaining water and wine. Pour into popsicle molds, add sticks, and freeze for at least 6 hours or until frozen.

Makes approximately 6 pops.

What you’ll need:

⅔ cup sugar

⅔ cup water

2 ¼ cup pomegranate juice (unsweetened)

⅔ cup Cupcake Prosecco

Popsicle mold

1 lime

¼ cup limeade

Popsicle sticks

What you’ll do:

Mix sugar and water in small pot over medium heat. Once sugar has dissolved, remove from heat and combine with pomegranate juice and prosecco. Fill about ¾ of each mold. Thinly slice lime and cut slices in half. Add lime slices to each popsicle and top off with limeade until mold is full. Insert sticks and freeze for at least 8 hours.

Makes approximately 6 pops.

What you’ll need:

16 ounces frozen peaches

¼ cup sugar

1 cup Cupcake Prosecco

3-ounce paper cups

1 cup blueberries

Popsicle sticks

What you’ll do:

Purée peaches, sugar, and prosecco. Once mixture is smooth, pour into small paper cups, add blueberries, and insert sticks. Freeze for 5–6 hours or until frozen, then carefully tear away cups when ready to serve!

Makes approximately 6 pops.

Photographs by Sarah Stone / Design by James Devogelear

Try making these tasty treats this summer with Cupcake wine!

©2017 Cupcake Vineyards, Livermore, CA