Strawberry Rosé Popsicle Punch

Strawberry Rosé Popsicle Punch

Stevia In The RawⓇ | Prep Time: 8 HOURS AND 30 MINUTES | MAKES 5 SERVINGS


Rosé Popsicle:
cups roughly chopped, thawed frozen strawberries (12 ounces)
3 packets Stevia In The Raw® or 2 tablespoons Stevia In The Raw® Bakers Bag
1 tablespoon fresh lemon juice
1 bottle rosé or sparkling rosé wine


In a blender combine strawberries, Stevia In The Raw®, and lemon juice and blend until smooth. Divide between popsicle molds in a standard 10-popsicle mold. You should be able to fill 5 of the molds. Place cover on mold and insert popsicle sticks. Freeze until solid, at least 8 hours or overnight.

To remove popsicles from mold, dip mold all the way to the brim in cool water just long enough to loosen popsicles. Place popsicles on a baking sheet and return to freezer until ready to use. To save popsicles longer than 1 day, place in a resealable plastic freezer bag or container and keep frozen.

To serve, place 1 popsicle stick-up in a large wine glass, and pour rosé wine over popsicle. Serve immediately.

Nutrition Information

Per serving (7 oz.): 150 calories, 0g fat (0g saturated fat, 0g trans fat), 13g carbohydrates, 1g protein, 1g dietary fiber, 10mg sodium, 9g sugar

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