
California Peach Frosé Popsicle and Cocktail
Did you know the Popsicle was invented in Oakland back in 1905? This peach frosé version would surely make its inventor proud. A blend of ripe peaches, orange juice and California Rosé freezes into a fruity, wine-spiked treat that’s just as fun on its own as it is dropped into a glass of California Sparkling Wine, where it slowly melts into a sensational cocktail.
Recipe by Meg van der Kruik.
Featuring California Wines
Ingredients
| 336 g | peeled and sliced ripe peaches, divided | |
| 425 ml | California dry rosé | |
| 150 ml | freshly squeezed orange juice | |
| 30 g | granulated sugar (optional) | |
| California Sparkling Wine, for serving | ||
| fresh peach slices or orange wheel, for garnish | ||
| 1–2 fresh basil leaves per cocktail | ||
| Notes: Ice pops can be made up to 3 months ahead — freeze until solid, then transfer to an airtight container. If fresh peaches aren't available, use frozen peach slices or one 796 ml jar of sliced California Cling peaches, drained. | ||


