Passion Fruit Rose Popsicles

Passion Fruit Rose Popsicles




Passion Fruit Rosé Popsicles

posted by Maryanne Cabrera — 1 comment

I just returned from Vegas where it was 114 degrees F at noon and 90 degrees at midnight. To say it was hot is the biggest understatement of the year. It was so hot that I couldn’t (wouldn’t) lounge by the pool. I didn’t want to melt outside. I stayed indoors all weekend in the super frosty air-conditioned hotel and I LOVED IT. Immediately after Vegas, I jumped on another plane to head for the Big Island of Hawaii for a dear friend’s bachelorette party! (I’m actually in Hawaii right now as I write this. Aloha!)

I love summertime. Asides from travels and vacations, it’s popsicle season! Billy of Wit & Vinegar is hosting another Popsicle Week! Last year I made these kiwi coconut popsicles. The year before that I made these Pimm’s popsicles. I’m back with another boozy ice pop- passion fruit rosé popsicles!

I loveeeee passion fruit. (aka liliko’i. aka super tasty tart tropical fruit.) When I can’t find fresh passion fruit (because they can be hard to come by on the mainland), I use frozen passion fruit pulp. The one photographed above is one of my favorites. It’s ingredient list in simple: just passion fruit pulp. Look for the unsweetened pulp that’s free of preservatives and other ingredients.

Passion fruit is tart and acidic. I added pineapples, strawberries, and some simple syrup to balance out the flavors. Paired with a dry rosé, it makes for one delicious cocktail. Rather than drink our sangria, let’s eat it!

Simply combine all the ingredients in a blender and process until smooth. Pour the mixture into popsicle molds, giant ice cube trays, or small paper cups. Pop them in the freezer until the liquid is solid.

While these passion fruit rosé popsicles are more than enough on their own, you can definitely kick it up by serving it with a glass of chilled rosé.

Print Recipe

Passion Fruit Rosé Popsicles

Yield: makes 10


  • 4 oz passion fruit puree
  • 1/2 cup frozen pineapple chunks
  • 3/4 cup frozen strawberries
Read the whole recipe on The Little Epicurean