Strawberry Red Wine Popsicles

Strawberry Red Wine Popsicles are the perfect treat to cool off with on a hot day. Drizzle them with chocolate for an extra special treat. Learn how to make homemade popsicles with this easy popsicle recipe.

Wine popsicles are the perfect treat! Danae from Recipe Runner here to share this simple and refreshing treat with you.

Simply add wine to fruit puree. Choose the wine that pairs best with the fruit or ingredients you use for the popsicles. Red wine tastes best with berries. White wine tastes great with citrus, pineapple and other crisp fruit flavors. We make red wine popsicles and drizzle with chocolate to make them even better.

Ingredients You’ll Need

• Red Wine – Choose your favorite type of red wine. We use Pinot Noir but Merlot is a good choice too. If you want to make these alcohol free, you can use a dark juice like cranberry or grape. The juice will change the flavor of the popsicles though.
• Strawberries – Fresh or frozen work for this recipe.
• Balsamic Vinegar – You can’t taste this in the popsicles, but it helps enhance the flavor of the strawberries. You can omit, if desired.
• Simple Syrup – You can make this yourself by combining 1/2 cup sugar plus 1/2 cup water in a saucepan over medium heat until sugar dissolves.
• Chocolate – Semi-sweet or dark chocolate is preferred. You can use chopped chocolate bars or chocolate chips.
• Coconut Oil – This helps to create the smooth consistency for the chocolate.

Steps to make the popsicles

Step 1: Add all of the ingredients except for the chocolate and coconut oil to a blender or food processor.

Step 2: Process the ingredients into liquid.

Step 3: Pour the mixture into popsicle molds and insert popsicle sticks.

Step 4: Freeze the popsicles until solid, about 8 hours or overnight.

Step 5: Once the popsicles are frozen, melt the chocolate. You can melt the chocolate in a double boiler on the stove or use a microwave. To microwave, heat in 20 second intervals, stirring each time until the chocolate is melted.

Step 6: Stir in the melted coconut oil to smooth out the chocolate.

Step 7: Remove the popsicles from the mold and dip them into the melted chocolate. We dip about half way into the chocolate. You can also drizzle with chocolate.

Step 8: Lay the popsicles on a baking sheet lined with parchment paper. Work quickly so the popsicles don’t melt. Immediately place them back into the freezer.

Expert Tips

• Use a durable popsicle mold and popsicle sticks.
• To remove the popsicles from the mold, run the mold under warm water for 30 seconds. The popsicles will release easily from the mold.
• Always use seasonal or organic fruit that is ripe. Ripe fruit yields the best flavor.
• Layer different types of mixtures in popsicle molds to make layered popsicles. Let each layer partially freeze before adding the next one.
• Storage suggestions: You can leave the popsicles in the mold and take them out one by one when you are ready to eat them. Or you can store in a plastic freezer bag or airtight container. To store in an airtight container, remove the popsicles from the mold, lay them on parchment paper and then refreeze until completely frozen.

More popsicle recipes

• Key Lime Pie Popsicles 
• Raspberry Cheesecake Yogurt Popsicles
• Greek Yogurt Fudgesicles 
• Mango Yogurt Popsicles

Chocolate Dipped Strawberry Red Wine Popsicles

Yield: 8 popsicles

Prep Time: 6 hours hrs 15 minutes mins

Total Time: 6 hours hrs 15 minutes mins

These tasty wine popsicles dipped in dark chocolate are the perfect treat to cool off with on a hot day!

5 from 2 votes

Print Recipe Pin Recipe

Ingredients 

• ▢ 16 ounces strawberries, washed and hulled
• ▢ 1/2 cup simple syrup, (1/2 cup sugar plus 1/2 cup water heated over medium heat until sugar dissolves)
• ▢ 1 cup red wine, (I used pinot noir)
• ▢ 2 tablespoons balsamic vinegar
• ▢ 6 ounces good quality dark chocolate, melted
• ▢ 1/2 teaspoon coconut oil, melted

Instructions

• Add all of the ingredients except the dark chocolate and coconut oil to a blender or food processor and puree until they are smooth.
• Pour the mixture into popsicle molds and insert a popsicle stick.
• Freeze for at least 4-6 hours or overnight.
• In a microwave safe bowl, microwave the dark chocolate in 20 second intervals stirring each time until the chocolate is just melted, be careful not to burn it.
• Stir the melted coconut oil into the melted chocolate.
• Line a baking sheet with parchment or wax paper.
• Remove the popsicles from the mold and dunk them in the melted chocolate.
• Lay them on the parchment lined baking sheet.
• Work quickly to avoid having them melt, then immediately place them back in the freezer to harden.
• Store the finished popsicles in a single layer in a freezer bag or airtight container in the freezer.

Video

Notes

INGREDIENT NOTES:

• Red Wine – We use Pinot Noir but Merlot or another one of your favorite red wines is a good choice too. 
• Strawberries – Fresh or frozen.
• Balsamic Vinegar – This enhances the flavor of the berries, but you can omit if desired.
• Chocolate – You can use chopped chocolate bars or chocolate chips.

OTHER TIPS:

• To remove the popsicles from the mold, run the mold under warm water for 30 seconds. The popsicles will release easily from the mold.
• Storage suggestions: You can leave the popsicles in the mold and take them out one by one when you are ready to eat them. Or you can store in a plastic freezer bag or airtight container. To store in an airtight container, remove the popsicles from the mold, lay them on parchment paper and then refreeze until completely frozen.

Nutrition

Serving: 0g, Calories: 233kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 19mg, Potassium: 294mg, Fiber: 3g, Sugar: 24g, Vitamin A: 15IU, Vitamin C: 33.3mg, Calcium: 30mg, Iron: 3.7mg

Course: Dessert

Cuisine: American

Author: Ashley C.

If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was updated and republished with new ingredient and process photos, plus expert tips and suggestions in August 2020. The original recipe was published in June 2015 by Danae or Recipe Runner.